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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Risotto Stuffed Peppers

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

2 red, yellow or orange bell peppers, cut in half with seeds and ribs removed
4 cups gf Chicken Stock
2 teaspoons olive oil
2 shallots, minced
1 garlic clove, minced
1 cup arborio rice
1/2 cup dry white wine
1/4 cup fresh basil, chopped
Salt and freshly ground black pepper
2 Tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

Preheat oven to 375°F.

Arrange pepper halves in a buttered baking dish cut-sides up.

In a medium saucepan heat gf chicken stock until hot. Reduce heat to low.

In a separate medium saucepan, heat olive oil over medium heat. Add shallots and garlic, sauté until tender. Increase heat to medium-high. Add rice and sauté for about 1 minute. Add wine and cook until nearly all wine cooks off. Reduce heat to medium, adding about 1/2 cup gf chicken stock to rice. Stir constantly until rice absorbs almost all of the liquid. Repeat process with remaining chicken stock, adding 1/2 cup at a time. Test rice; when done, it should be "al dente". Stir in basil. Adjust seasonings to taste with salt and freshly ground black pepper.

Remove pan from heat; add butter and 1/4 cup Parmigiano-Reggiano cheese, stirring gently. Cover pan and allow risotto to sit for 2-3 minutes.

Fill pepper halves with risotto and top with remaining cheese. Bake for 25 minutes or until golden on top. Serve immediately.

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