Experience the savory delight of Wild Mushroom and Thyme Risotto-Stuffed Peppers, featuring earthy mushrooms, fresh thyme, and creamy risotto inside sweet bell peppers. This dish offers a delightful mix of textures and flavors, making it an excellent choice for any dinner setting. It is an approachable recipe that highlights culinary skills, resulting in an unforgettable meal. With every bite, the harmonious combination of ingredients promises to delight your taste buds and leave you wanting more.

Ingredients

• 1 medium red bell peppers, halved and deseeded
• 1 cup arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz wild mushrooms, sliced
• 2 tbsp olive oil
• 2 tbsp fresh thyme, chopped
• 1/2 cup parmesan cheese, grated

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the bell peppers, cut side up, on a baking sheet lined with parchment paper.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the onion and garlic, and sauté for 3-4 minutes until translucent.
5. Add the mushrooms and thyme, and cook for another 5-7 minutes until the mushrooms are golden brown.
6. Stir in the arborio rice, and cook for 2 minutes until the rice is lightly toasted.
7. Begin adding the vegetable broth, a ladle at a time, stirring continuously until each addition is absorbed, and the rice is creamy and al dente, about 18-20 minutes.
8. Remove the skillet from the heat, and stir in the Parmesan cheese.
9. Generously fill each bell pepper half with the risotto mixture, pressing it down gently to fit.
10. Bake the stuffed peppers in the preheated oven for 25-30 minutes until the peppers are tender.
11. Allow to cool slightly before serving.

Keywords: Stuffed Peppers, Vegetarian, Risotto, Thyme, Italian

Spice Rack: Salt, Pepper, Thyme

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