Vegan Risotto Stuffed Peppers (With Peanut Milk)
25 minutes
1016 reads
About Vegan Risotto Stuffed Peppers (With Peanut Milk)
A perfect vegan meal strikes a harmonious balance between wholesome carbs, plant-based proteins, vibrant veggies, and a dose of healthy fats. These Vegan Risotto Stuffed Peppers deliver just that—a soul-satisfying risotto brimming with colorful vegetables and enriched with creamy peanut milk, making it an ideal solution for any vegan's mealtime dilemma.
Each bite offers a nourishing blend of flavors and textures, thanks to the combination of spinach, rice, and ground pepper tucked inside tender bell peppers. If you have a peanut allergy, simply swap out the peanut milk for almond or coconut milk—either way, you’re set to enjoy a hearty, dairy-free Italian classic that will delight everyone at the table!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep7 minutes
Cook18 minutes
Total25 minutes
Ingredients
Instructions
- For making the risotto, heat 2 tsp olive oil in a pan.
- Add the chopped shallots and fry till translucent.
- Stir in the washed arborio rice. Saute for a minute. Cover with 1 cup water and let it simmer.
- Once the water starts to reduce(evaporate), add 1/2 cup water and 1 cup peanut milk.
- Around the same time, heat 1 tsp oil in another skillet. Add the zucchini and broccoli and stir fry for 7-8 minutes on medium high. Add spinach and let it wilt before taking the veggies off the flame.
- Check the risotto rice and add some more peanut milk as the liquid evaporates. Once it looks nice and creamy, season with salt and pepper.
- Add the veggies to the risotto pan. Stir.
- Slice off the tops of the peppers. Brush on the outside with some olive oil. Spoon in the risotto.
- Put in a pre-heated oven ( about 400 degrees C ) and bake for 10-12 mins at the same temperature ( 400 degrees F ) . Remove from the oven.
- Serve warm.
Recipe Notes
Additional Tips
- For an extra layer of flavor, roast the bell peppers in the oven with a light brush of olive oil and a sprinkle of smoked paprika before stuffing them—this adds a subtle smokiness that pairs beautifully with the creamy risotto filling.
- If you prefer a spicier kick, stir finely chopped fresh chili or a pinch of red pepper flakes into the risotto mixture before stuffing the peppers, allowing the heat to infuse every bite.
- To achieve a perfectly creamy risotto texture, add the peanut milk gradually and stir continuously, just as you would with traditional risotto and broth—this helps release the rice starch and creates a luscious, cohesive filling.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days; reheat them covered in the oven to maintain their texture and prevent the risotto from drying out.
Related Posts You May Like
Recipe Nutrition
Calories: 284kcalCarbohydrates: 26gProtein: 12gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4g
Sweta Biswal
Articles: 91
5 Comments
Leave a Reply
You must be logged in to post a comment.
This is perfect! Can’t wait to taste it.
Looks so flavorful! Thanks for posting.
Peanut milk is an interesting ingredient in this recipe! Have not yet tasted it 🙂
This looks so tasty! Thank you.
Such an enticing dish! Thanks for the recipe.