Capsicum Risotto Stuffed in Grilled Bell Pepper

Capsicum Risotto Stuffed in Grilled Bell Pepper

Dish Name : Capsicum Risotto Stuffed in Grilled Bell Pepper

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Here we explain the recipe of creamy & cheesy pepper risotto with Gouda & Parmesan.

Ingredients for 10 portions

Qty Unit Description
0.3 Kg Red pepper
0.2 Kg Yellow pepper
1 Kg Risotto rice
0.15 Kg Parmesan cheese
0.1 Kg Gouda cheese
0.01 Kg Thyme
0.15 Litre Olive oil
0.1 Kg Salt
0.1 Kg Butter
0.05 Kg Garlic
0.30 Litre White wine
0.20 Kg Onion
2.00 Litre Chicken stock


  • Cut the head portion remove the inside part to get hollow bell peppers. Blanch and quick sear to get grill marks…
  • In a skillet, heat olive oil, add chopped onion, garlic, chopped peppers and saute for 2 mins & add arborio rice
  • Saute till rice crackles and add white wine and cook in low flame till wine evaporates 90%
  • Add in chicken stock, season and cook the rice . Add butter, Parmesan & Gouda cheese at the end and mix well
  • Stuff the capsicum with risotto on the serving plate and garnish with fresh parsley.