These Italian stuffed peppers are made with true Italian style risotto. The process may seem long and painful, but oh is it ever worth it! Do not take short cuts when cooking your risotto. I promise it will be worth every minute! Remember, I grew up in an Italian household. When it comes to food, we have to do things the right way. 😉
Now, for the rice itself, make sure you are using Arborio, do not substitute for another type. I’ll say it again, DO NOT substitute.
Do you really have to add the liquids 1/2 cup at a time?
No. Can you just dump it all in and let it simmer out? ALSO NO!
Whatever you do, DO NOT make the mistake of pouring in all the liquids and cooking your rice. This is not how you make risotto. It will change the texture and flavour. That being said, don’t focus too much on using exactly half a cup at a time. A little more or a little less is perfectly fine! I typically use a large ladle and scoop in one scoop at a time, rather than measure it out exactly.
These Italian stuffed peppers taste best with homemade tomato sauce, but you may substitute with store bought as well if you don’t have any on hand.
Want even more classic Italian recipes? Thy these!
- Vegan Stuffed Mushrooms with Italian Style Risotto
- Pasta Aglio e Olio (Pasta w/ Garlic & Oil)
- Instant Pot Mushroom Risotto [V+GF]
- Spicy Rapini with Garlic – Ready in 8 minutes!
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