• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SPRING
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Mains

    Italian Vegan Stuffed Peppers with Risotto

    Published: Jun 7, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    399 shares
    JUMP TO RECIPE

    Stuffed bell peppers with Italian risotto, mixed veggies and topped with delicious tomato sauce. The stuffing is creamy and rich, filling and flavourful. Prepare in advance for an easy weeknight dinner you can pop in the oven and have ready in no time.

    Stuffed pepper sliced in half with risotto inside and whole stuffed pepper beside it on plate.

    This recipe was originally published in March 2019. It has been updated for content and photos.

    We love stuffed peppers, and this Italian version holds a special place in my heart. It’s actually my mom’s family recipe that I’ve veganized, and has her stamp of approval!

    Just like my Mexican stuffed peppers and my unstuffed lazy peppers, this dish is filled with flavour and I have no doubt, you’ll LOVE it!

    Making risotto the ‘old fashioned’ way is a bit of a process, but I promise it’s worth it. That said, if you’re looking for a short cut, and you’ve got an Instant Pot, you can also make the filling following this risotto recipe, instead.

    Two whole stuffed red peppers on white plate with fork on the side and basil on top of peppers.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients.

    Ingredients needed to make stuffed peppers scattered on brown deck.

    To the bottom of an oven safe dish, add half of the tomato sauce with a ¼ cup of water to thin it out. (photo 1)

    Then slice off the stems and carefully remove the seeds and membranes from your bell peppers and place them hollow side up in your dish. Set aside. (photo 2)

    Corningware dish with tomato sauce on bottom and 4 hollowed out red peppers on top.

    Melt the butter (if using) and add your chopped onion to a large skillet and sauté until softened, approx. 2-3 minutes. (photo 3)

    Add the Arborio rice and garlic powder to the pan and stir, toasting for about 30-60 seconds. (photos 4-5)

    Then add the wine, stirring often until mostly absorbed. (photo 6)

    Image collage of cast iron skillet with butter and onions sautéing, then rice added and wine added.

    Now, slowly begin adding your broth. Add around half a cup of broth to your pan, at a time. (photos 7-8)

    Stir often, until the broth is absorbed, and then add more, and repeat. (photo 9)

    NOTE: Continue adding the broth until you’ve used up all 3 cups, approx. half a cup at a time, until absorbed, and then add more. Do NOT dump all the broth into the pan.

    Image collage of broth being poured into pan with rice, and then broth is absorbed.

    When you add your last portion of broth, also add the veggies. (photo 10)

    Stir often, until the broth is absorbed, and your risotto is cooked. (photos 11-12)

    NOTE: Taste for salt and pepper and add, if needed. If using a flavourful broth, you shouldn’t need any.

    Mixed frozen veggies added to pan of rice and then mixed together.

    Divide your filling among your four peppers, and gently stuff and press it down. You want them really full. Then use the remaining sauce to top each one. (photos 13-14)

    Bake your Italian stuffed peppers for 30-45 minutes (depending on how crisp you like your peppers) and then remove from the oven. (photo 15)

    NOTE: Use parchment paper and foil to cover your peppers, but remove the paper and foil 5 minutes before your peppers are ready if you’d like to brown the tops.

    Peppers in casserole dish stuffed with vegetable risotto and topped with tomato sauce, before and after baking.

    Use the extra sauce at the bottom of your dish for serving. You may also garnish with vegan parmesan cheese, fresh basil or parsley and red pepper flakes, if desired.

    Risotto stuffed peppers in white plate with fork on the side and parmesan and basil on top.

    Storage

    You may keep leftovers refrigerated in a sealed container for 2-3 days, and reheat in the oven or toaster oven.

    To freeze, place the peppers in an air tight, freezer safe container and freeze for up to 3 months.

    Common Questions

    What rice for stuffed peppers?

    Although you may use any of your favourite rice varieties for stuffed peppers, risotto is traditionally made with Arborio rice as it provides the creamiest texture. That said, if you’re avoiding white rice you may sub for brown rice, as I’ve done in this brown rice risotto.

    Do I really need to add ½ cup of broth at a time?

    Yes and no. Do NOT dump all the broth in, but you don’t need to measure out half a cup each time, either. Use a large ladle and add a scoop at a time, or use a half cup measuring cup if you have one.

    Can stuffed peppers be frozen?

    Yes, you may fully prepare and stuff your peppers and then freeze before baking. If baking from frozen, add an additional 10-15 minutes of bake time.

    Expert Tips

    • Use care when hollowing out your bell peppers. You don’t want them to break, or the stuffing won’t hold.
    • Make sure to salt your peppers inside and out, before stuffing them, otherwise you’ll have a flavourful filling but bland shell.
    • Use a salty, flavourful broth to make your risotto for best results.
    • Don’t dump all the broth into your pan at once. The slower method of cooking risotto is a tried and true technique which will yield the best results for your Italian stuffed peppers.
    • For no oil, sauté the onions in a tablespoon or two of broth.
    • For wine free, use an additional half cup of broth in replacement. But follow the same cooking directions.

    More veganized classic Italian dishes

    • two bowls of pasta e fagioli with parsley garnish
      Vegan Pasta e Fagioli w/ Instant Pot Option
    • pasta with hot peppers and broccoli in skillet.
      Pasta Aglio e Olio (Pasta w/ Garlic & Oil)
    • vegan salami on cutting board with slices cut.
      Spicy Vegan Salami
    • Fork and knife cutting into slice of vegan lasagna.
      Seriously the BEST Vegan Lasagna

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    Stuffed pepper sliced in half with risotto inside and whole stuffed pepper beside it on plate.

    Italian Vegan Stuffed Peppers with Risotto

    Italian style risotto fills these delicious, comforting Italian stuffed peppers, and are topped with homemade tomato sauce.
    5 from 3 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 15 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 4 peppers
    Calories: 250kcal

    Ingredients

    • 1 cup tomato sauce or tomato puree of choice, divided
    • ¼ cup water
    • 4 large bell peppers any colour
    • 1 tablespoon vegan margarine or butter optional, use broth to sauté for oil free
    • ½ yellow onion diced
    • ¾ cup Arborio rice
    • 1 teaspoon garlic powder
    • ½ cup white wine optional but recommended
    • 2 cups mixed frozen veggies I like green bean, corn, peas + carrot mixture
    • 3 cups low sodium vegetable broth
    • salt + pepper to taste

    For Garnish (optional)

    • Vegan Parmesan Cheese
    • fresh basil or parsley
    • red pepper flakes
    Prevent your screen from going dark

    Instructions

    • Add ½ cup of your tomato sauce with ¼ cup of water to the bottom of a baking dish to accommodate your 4 peppers. You want a diluted sauce layer at the bottom of your dish. Then slice the tops off your peppers and carefully scoop out the seeds and membranes. Sprinkle the peppers with salt inside and out and place them hollow side up in your dish. Set aside.
    • Preheat your oven to 425 degrees F convection bake.
    • Heat a large skillet and melt the butter, if using. Add the onions and sauté over medium high heat for 2-3 minutes until softened. Then add the Arborio rice and the garlic powder, mix well and toast for about 30-60 seconds, stirring often.
    • Add the wine, if using and stirring often, cook until the wine has completely absorbed, approx. 2 minutes.
    • Now add your broth, approx. ½ cup at a time, stirring often until mostly absorbed. Continue adding another ½ cup of broth each time the previous batch is absorbed. Repeat until all the broth is consumed, adding your mixed veggies with the last portion of broth. This process will take about 20-25 minutes. Taste and adjust for salt and pepper, if needed.
    • Divide the vegetable risotto between your 4 peppers, pushing down the mixture into each one. Cover with parchment paper, and then foil and bake for 30-45 minutes, removing the paper for the last 5 minutes or so, if you'd like to brown your peppers. (Use 30 minutes total bake time for crisp peppers and 45 minutes for soft peppers.)
    • Use the extra sauce at the bottom of your baking dish for serving. You may also garnish with fresh basil or parsley, parmesan cheese, and red pepper flakes.

    Notes

    Use care when hollowing out your bell peppers. You don’t want them to break, or the stuffing won’t hold.
    Make sure to salt your peppers inside and out, before stuffing them, otherwise you’ll have a flavourful filling but bland shell.
    Use a salty, flavourful broth to make your risotto for best results.
    Don’t dump all the broth into your pan at once. The slower method of cooking risotto is a tried and true technique which will yield the best results for your Italian stuffed peppers.
    For no oil, sauté the onions in a tablespoon or two of broth.
    For wine free, use an additional half cup of broth in replacement. But follow the same cooking directions.
    Leftovers keep refrigerated in a sealed container for 2-3 days, or freeze for up to 3 months.
    You may also prep these 1-2 days in advance and refrigerate. Then bake the day you plan to enjoy them. Or freeze the fully prepared stuffed peppers for up to 3 months and bake from frozen, adding an additional 10-15 minutes of bake time.

    Nutrition

    Calories: 250kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Sodium: 285mg | Potassium: 613mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8354IU | Vitamin C: 169mg | Calcium: 38mg | Iron: 4mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    399 shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your feedback is greatly appreciated! Please do us a favour and rate the recipe in addition to commenting as this is very helpful to us and other readers. Tell us about substitutions you made, how it turned out, and anything helpful to others who may make the recipe. Rude or insulting comments are not accepted. Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Margaret

      January 06, 2020 at 7:31 pm

      5 stars
      Hi, I made these and they were DELISH! Thanks!

      Reply
      • rosa

        January 06, 2020 at 8:21 pm

        Glad to hear it, thanks for sharing!

        Reply

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

    More about me →

    Popular

    • Roasted pineapple slices on white plate.
      Air Fryer Pineapple (Tastes Like Grilled)
    • close up of cooked spaghetti squash sliced in half with parmesan cheese and parsley garnish on top.
      Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Tray of buffalo cauliflower bites with bowl of ranch dip in the middle.
      Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • plate with large hash browns and fruit scattered around the dish
      Air Fryer Hash Browns From Scratch [Oil Free Option]
    • White bowl filled with cooked chickpeas and blue towel beside it.
      Instant Pot Chickpeas No Soak!
    • stack of vegan pancakes with banana slices on top and syrup dripping down.
      The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Spring is in the air!

    • Risotto with asparagus in round bowl with lemon on the side.
      Asparagus Lemon Risotto [Instant Pot or Stove Top]
    • Lemon pie with lemon slices and blueberries on top.
      Healthier Vegan Lemon Pie [Oil Free]
    • Green dip in glass jar with raw veggies surrounding it.
      Avocado Green Goddess Dressing [Oil Free]
    • Baked zucchini tater tots in white, oval serving dish.
      Baked Zucchini Tater Tots [Oil Free]
    • Cast iron pan with rotini pasta, cherry tomatoes and spinach in a white sauce.
      Easy Tofu Pasta Sauce [Oil Free]
    • Roasted potatoes in white tray with lemon wedges and parsley garnish.
      Roasted Greek Lemon Potatoes

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    399 shares