Risotto (kindof) Stuffed Peppers

When dinner time rolled around, there wasn’t a plan — just a fridge full of veggies and a hope that inspiration would hit. With no clear idea of what to make, the chopping started anyway, figuring something would come together along the way.

Little by little, an idea started forming, and before long, dinner turned into a risotto-style stuffed pepper. They were warm, hearty, and packed with all those fresh veggies — total comfort food!

Of course, I couldn’t resist sending a picture to my best friend and Lover Boy with a text that said, “Wish you were here for these amazing stuffed peppers I made. Holy moly, they’re so good!”

Honestly, they really were that delicious. Ate way too much, but with all those veggies, it’s pretty much guilt-free… right? 😊

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For some reason half of my pictures turned out out of focus so you’re getting the “overview” tutorial!

Here we go:

1) In a large skillet melt butter and then carmelize onions and carrots. After they have carmelized add in zucchini, yellow squash and mushrooms.

2) In a large pot make white rice according to box

3) Par boil a cored green pepper

4) Once the rice is cooked add it to the veggies and mix. Add in parmesan cheese

5) Fill pepper with rice and veggie mixture and place in an oven safe dish **Tip: because I do.not.want to spend 1 extra second cleaning something I don’t have to I lined the bowl with tin foil so when the cheese boils over it won’t bake to the dish and require 50 hours of scrubbing!

6) Place a piece of provolone cheese over top the pepper and rice

7) Bake in oven at 450 degrees until cheese is melted and a little brown (ignore the rolls I was also making)

So so soooo good!!