Saffron Risotto Stuffed Bell Peppers: A Stunning Dish for Every Occasion

Looking to impress your guests or spice up your weeknight dinners? These Saffron Risotto Stuffed Bell Peppers are a showstopper. Vibrant roasted peppers cradle a creamy, saffron-infused risotto, enriched with parmesan and topped with fresh parsley. Perfect for dinner parties, date nights, or a cozy meal with a gourmet twist, this dish is as delicious as it is Instagram-worthy.

Ingredients:

For the Bell Peppers:

4 large bell peppers (red, yellow, or orange for vibrant color)

1 tbsp olive oil

Pinch of salt and pepper

For the Saffron Risotto:

1 cup Arborio rice

1 small onion, finely chopped

2 tbsp olive oil or butter

1/4 cup dry white wine (optional)

3 cups vegetable or chicken broth (warm)

A pinch of saffron threads

1/2 cup grated parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 375°F (190°C).

Slice off the tops of the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and sprinkle with salt and pepper.

Roast the peppers in the oven for 15-20 minutes until slightly softened but still holding their shape.

Warm the broth in a saucepan and add saffron threads to infuse. Keep it simmering.

In a large skillet, heat olive oil or butter and sauté the onion until translucent. Add Arborio rice and toast for 1-2 minutes.

Deglaze the pan with white wine, if using, and let it evaporate. Gradually add the warm saffron broth, one ladle at a time, stirring continuously until absorbed. Repeat until the rice is creamy and al dente.

Stir in parmesan cheese, adjust salt and pepper, and remove from heat.

Fill each roasted bell pepper with saffron risotto, pressing gently to pack. Place them upright in a baking dish.

Bake for 10-15 minutes until heated through.

Sprinkle fresh parsley over the peppers and serve warm. Enjoy your elegant creation!

Tips for Success

Use a mix of bell pepper colors for a visually stunning dish.

Serve with a crisp green salad or garlic bread for a complete meal.

Want a vegan version? Swap parmesan with nutritional yeast.