Risotto and Herb Stuffed Peppers and Tomatoes [Vegan, Gluten-Free]

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What's cozier than warm, roasted stuffed peppers and tomatoes? Peppers and tomatoes that are stuffed with an herbaceous risotto! Though the recipe may sound involved, it only requires 9 ingredients. These flavorful stuffed veggies only taste better with time.

Risotto and Herb Stuffed Peppers [Vegan, Gluten-Free]

Calories

219

Serves

Ingredients

4 medium red peppers, roasted
4 large tomatoes
1 1/2 onions
4/5 cup and 1 tablespoon of rice for risotto
4 tablespoons chopped parsley
1 bunch of fennel
3 mint leaves
12 basil leaves
1 tablespoon minced garlic
Salt and pepper, as needed
Oil, as needed

Preparation

Wash tomatoes and peppers. Cut off the tops and set them aside. Remove the tomato pulp and set it aside. Clean the peppers and set the pulp aside
In a blender mix the tomato pulp, pepper pulp, garlic, onion, herbs, salt, and pepper.
Mix the blended mixture with raw rice and fill the vegetables. Spray abruptly with oil, close each with the top, place them in a pan, add a cup of water to each, a little more oil, and salt and bake at 360°F for an hour and a half.

Nutrional Information

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AUTHOR & RECIPE DETAILS

Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!