Risotto and Blue Cheese Stuffed Peppers
Change up your favorite stuffed peppers recipe with creamy risotto, blue cheese and melted gruyere. A must try.
In all honesty, this is a stuffed pepper recipe born of leftovers. Patty and I recently made a highly satisfying Sweet Corn and Crab Risotto dish and, quite frankly, I made WAY too much of it.
Well, there was no crab left – I mean, Butter and Chili Poached Crab? Hello?! – but there was plenty of the risotto. I purposely made a larger batch with this recipe in mind. I’ve been wanting to do a new stuffed pepper recipe with risotto for some time now, and this was my chance. Turned out great!
You don’t have to make a huge batch of the sweet corn risotto like I did. I’ve included a basic risotto recipe below that will be enough to fill your peppers, but think of recipes like this next time you DO make risotto and have leftovers. Leftovers a great thing sometimes.
Talk about time savers!
I love the combination of creamy risotto, the bite of the blue cheese, and the melted awesomeness of gruyere, especially when paired with the sweetness of the peppers. A perfect bite.
I was lucky enough to be able to use some large, sweet Honey Crisp peppers from the last vestiges of our garden, but yellow bell peppers will do perfectly. Actually, any bell pepper or larger sweet pepper will work nicely.
Go for color and sweetness. Get more Stuffed Pepper Recipes here. I love them so!
- 4 large yellow bell peppers – I actually used some large Honey Crisps from my garden but bells are GREAT for this.
- 8 servings prepared risotto – A simple risotto recipe follows below or use this recipe for Sweet Corn Risotto
- 12 ounces blue cheese
- 8 ounces shredded Gruyere cheese
- Olive oil for serving
- Freshly chopped parsley for serving
- 2 tablespoons olive oil
- 1 medium onion chopped
- 4 cloves garlic chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 5 cups chicken or seafood stock
- Salt and pepper to taste
- 1 cup shredded Parmesan cheese
If you are not using leftover risotto, prepare it first. Add the stock to a pot and heat it gently on the stove. Keep it low and warm.
Heat a separate large pot over medium heat and add olive oil. Heat through.
Add onion. Cook about 4 minutes to soften. Add garlic and cook another minute, stirring, until fragrant.
Add rice and stir to coat the rice with the moisture.
Add the wine and allow the rice to absorb the liquid, stirring often, about 5 minutes or so.
Add the stock a half cup at a time, stirring often, until it is absorbed into the rice. The entire process can take anywhere from 20-30 minutes or so, depending on how al dente you like your rice.
Remove from heat and stir in the Parmesan cheese. Set aside.
Heat oven to 350 degrees.
Chop the peppers in half lengthwise and remove the innards.
Stuff each pepper first with risotto, then with blue cheese, then top with Gruyere cheese. Be sure to divide evenly, or as the size of each pepper permits!
Bake for about 30-35 minutes, or until the stuffing it heated through. The cheese should be nicely melted and the peppers will be soft.
Set onto plates. Top with olive oil and parsley.
Serve and enjoy!