Summery Stuffed Peppers
Makes 4 servings
Fresh summer produce, bursting with flavor, makes this healthy dinner super delish. Leftovers can be packaged and frozen for another meal.
Ingredients:
- 4 medium bell peppers, any color, sliced in half lengthwise, with seeds removed
- 2 tablespoons olive oil
- ½ cup arborio rice
- 1 cup chicken or vegetable stock, plus a little more
- ½ sweet onion, diced
- 2 garlic cloves, minced
- 1 cup of frozen corn kernels
- 1 medium zucchini, diced
- ½ cup finely grated parmesan cheese, plus extra for sprinkling
- 1 ½ cups marinara sauce
- ½ cup seasoned breadcrumbs for topping (optional)
Instructions
- Preheat the oven to 425 degrees F. Place the peppers on a baking sheet and brush or spray them with 1 tablespoon olive oil. Sprinkle with salt and pepper. Once the oven hits 425 degrees F, roast the peppers for 15 minutes.
- Heat a saucepan over medium heat and add 1 tablespoon olive oil. Add in the onions and garlic with a pinch of salt and cook for 1 minute. Add in the rice and toast it for 1 to 2 minutes. Stir in the corn and zucchini. Pour in the broth and a pinch of salt and bring to a boil, then reduce to a simmer and cover. Cook for 15 to 20 minutes, then stir in the parmesan cheese.
- Pour the marinara sauce in a baking dish. Place the peppers on top, cut side up. Scoop the rice mixture into the peppers. Top with the breadcrumbs (if desired) and an extra sprinkle of parmesan cheese.
- Roast the peppers for 15 to 20 minutes. Enjoy the fresh flavors of summer!
Recipe courtesy of https://www.howsweeteats.com/2020/08/risotto-stuffed-peppers/
