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.


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


  1. 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
  2. In a blender mix the tomato pulp, pepper pulp, garlic, onion, herbs, salt, and pepper.
  3. 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

Per Serving: Calories: 219 | Carbs: 51 g | Fat:1 g | Protein: 6 g | Sodium: 16 mg | Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.