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Risotto and Herb Stuffed Peppers and Tomatoes
[Vegan, Gluten-Free]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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Close-up of baked risotto and herb stuffed red peppers and tomatoes, garnished with fresh basil, served hot on a rustic plate.

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Risotto and Herb Stuffed Peppers [Vegan, Gluten-Free]

219

Dairy Free

What's cozier than warm, roasted stuffed peppers and tomatoes? Peppers and tomatoes that are stuffed with an herbaceous risotto! Though the recipe may sound involved, it only requires 9 ingredients. These flavorful stuffed veggies only taste better with time.

Ingredients You Need for Risotto and Herb Stuffed Peppers and Tomatoes [Vegan, Gluten-Free]

4 medium red peppers, roasted
4 large tomatoes
1 1/2 onions
4/5 cup and 1 tablespoon of rice for risotto
4 tablespoons chopped parsley
1 bunch of fennel
3 mint leaves
12 basil leaves
1 tablespoon minced garlic
Salt and pepper, as needed
Oil, as needed

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How to Prepare Risotto and Herb Stuffed Peppers and Tomatoes [Vegan, Gluten-Free]

Wash tomatoes and peppers. Cut off the tops and set them aside. Remove the tomato pulp and set it aside. Clean the peppers and set the pulp aside
In a blender mix the tomato pulp, pepper pulp, garlic, onion, herbs, salt, and pepper.
Mix the blended mixture with raw rice and fill the vegetables. Spray abruptly with oil, close each with the top, place them in a pan, add a cup of water to each, a little more oil, and salt and bake at 360°F for an hour and a half.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.