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Risotto Stuffed Peppers
Risotto Stuffed Peppers

3/4        lb               Lean ground beef, lamb, turkey or chicken
3           Tbsp           Spice Union Grilln’ & Roastn’ Spice Blend
1           C                Onion- fine diced
1           Tbsp           Fresh garlic- minced
2           Tbsp           Olive oil
2/3        C                Arborio rice
2           ea               Plum tomatoes- small diced
2 1/2     C                Beef stock or chicken stock
6           oz               Monterey Jack cheese- grated
1/3        C                Parmesan cheese- grated
1/4        C                Fresh Italian parsley- minced
3           ea               Sweet bell peppers- split, seeds and ribs removed
3           C                Marinara sauce

  1. Preheat your oven to 325°F.

  2. Preheat a large sauté pan over medium high heat.

  3. Place the ground meat into the sauté pan and cook until the meat is nicely browned.

  4. Season the ground meat with the Spice Union Grilln’ & Roastn’ Spice Blend.

  5. Add the onion to the sauté pan and cook until translucent.

  6. Add the garlic to the sauté pan and cook for 30 seconds.

  7. Add the olive oil and Arborio rice to the sauce pan.  Stir to coat the rice with the olive oil.

  8. Add the diced tomato to the sauté pan and stir.

  9. Add half the stock to the sauté pan, stir and place a cover on the sauté pan.

  10. Lower the heat to low.  Stir the risotto every 5-6 minutes.

  11. Once the stock has mostly been absorbed by the rice, vigorously stir the risotto for 30 seconds.  This will release the starches in the rice and help to make the risotto creamy.

  12. Add the remaining stock to the risotto, stir to combine and place the cover back onto the sauté pan.

  13. Cook the risotto an additional 15 minutes.  You want there to still be some liquid in the pan.

  14. Remove the risotto from the heat and stir in 3/4 of the Monterey Jack and all of the Parmesan cheese.

  15. Stir half the minced parsley into the risotto.

  16. Spread 2 cups of marinara sauce in the bottom of a large baking dish.

  17. Fill each halved pepper with the risotto.  Be sure to pile it high.  Place the stuffed peppers into the baking dish.

  18. Divide the remaining marinara sauce amongst the tops of each stuffed pepper.

  19. Place the baking dish into the preheated oven and bake for 35-40 minutes.

  20. Divide the remaining Monterey Jack cheese amongst the tops of each stuffed pepper.

  21. Return the baking dish to the oven for a final 10 minutes or until the cheese melts.

  22. Serve immediately over a spoonful of marinara from the baking dish and garnish with the remaining minced parsley.

We suggest using any of the spices listed below when making this recipe. Click the package to learn more about the spice.
Grilln' & Roastn' Spice Blend
Ultimate Seasoning Blend
French Chef's Blend
Hot Java Coffee Chipotle Rub
Vadouvan French Masala Curry
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