These Italian stuffed peppers are made with true Italian style risotto. Yes, this risotto is made the proper way that my Italian ancestors would approve of.
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 more veganized classic Italian recipes? Try these!
- Vegan Stuffed Mushrooms with Italian Style Risotto
- Pasta Aglio e Olio (Pasta w/ Garlic & Oil)
- Vegan Penne Alla Vodka [Healthier Than Grandma’s!]
- Vegan Pasta e Fagioli [Oil Free + Instant Pot Option]
- Instant Pot Mushroom Risotto [V+GF]
- 1 cup homemade tomato sauce or store bought, divided
- 1/2 cup water
- 6 large bell peppers your choice of colour
- 1 tbsp olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 3 large carrots peeled & diced
- 8 cremini mushrooms diced
- 1 cup peas
- 1/2 tsp sea salt
- 1 cup Arborio rice must be Arborio rice for a true Italian risotto, do not substitute
- 1/2 cup white wine optional but highly recommended
- 4 cups low sodium vegetable broth
- Vegan Parmesan Cheese optional garnish
- Prepare a deep baking dish by pouring 1/2 cup each of water and tomato sauce along the bottom to make a thin, but diluted layer. Slice the tops off your bell peppers and carefully scoop out the seeds and membranes. Place them hollow side up in your prepared baking dish.
- Preheat your oven to 450 degrees F convection bake.
- Add the olive oil and onions to a large, deep skillet and cook over medium heat for 3-4 minutes until softened. Then add the garlic and cook for 1 more minute. Next, add the carrots, mushrooms, peas, and salt, and saute for another 3-5 minutes until veggies are softened and slightly reduced.
- Then stir in the rice to coat it with the olive oil, and cook for 1 minute, stirring constantly so it doesn't burn. Then pour in your wine, if using, and stir. Cook until the wine is completely absorbed which will take 2-3 minutes.
- Once the wine is absorbed, add approx 1/2 cup of the vegetable broth and stir often until mostly absorbed. Then add another 1/2 cup of broth and repeat this process until all the broth is used and absorbed. This entire process should take about 20-25 minutes.
- Divide and stuff your risotto into your 6 prepared peppers, cover your tray with foil and bake for 45 minutes, or until peppers are softened.
- Serve your Italian stuffed peppers garnished with the remaining tomato sauce. You may also add fresh basil, parmigiana cheese or nutritional yeast, if desired.