“Peter Piper Picked a Peck…Of Stuffed Peppers”- Roasted Yellow Peppers stuffed with Mushroom Risotto, Zucchini and Veggie Meatballs
Wowzers! The stuffed peppers came out crazy good last night! Grammys and delish stuffed peppers, what could be better!? This meal was quick, easy and filled me right up! Enjoy!
What you need:
2 Bell Peppers (I used yellow because of the mild flavor)
1 package of Risotto (choose any flavor you like, I used Mushroom)
1 Zucchini (sliced in quarters)
1/2 small onion chopped
4-5 white mushrooms (sliced)
5-6 Meatless Meatballs (chopped and toasted)
Heat oven to 400 degrees (convection would work best)
1. Cut off tops of peppers and remove seeds. Place peppers and tops in oven safe pan and place in oven. Toast the chopped meatless meatballs in the oven for about 5-10 minutes, then set aside.
2. Meanwhile, cook risotto according to package. Then, in a small sautee pan, add onions, zucchini and sliced mushrooms and cook until the veggies are tender. Once the risotto and veggies are cooked. Fold the veggies and meatless meatballs into the risotto.
3. Check on peppers, they should begin to brown and become tender. If they do not brown you can place the oven on broil if you like. Once the peppers are tender, remove from oven and stuff with the risotto mixture.
4. Place stuffed peppers back into the oven to heat once more (only about 5 minutes)
Serve immediately.
*I find that green/red peppers have such a strong flavor that they would overpower the flavors of the risotto filling. So I suggest to use yellow or orange peppers.
**If you don’t like the veggie meatballs you could always use tempeh, seitan or baked tofu.
3 years ago