These rice and mushroom stuffed peppers are loaded with cheese. They taste like risotto without all the time and effort spent at the stove.
I can be super indecisive sometimes. Most of the time I’m not, particularly in important or professional settings, but ask me what I feel like eating or “what’s your favorite food” (<—hardest question ever!) and I’ll probably waffle for a good 20 minutes or so. I annoy myself.
So, 4 peppers sat in my fridge for about 10 days. They needed to be used asap. Stuffed peppers sounded like a good solution. Right? Yeah, kind of. Except, there was this persistent little voice saying “risotto sounds really good right now” that wouldn’t go away too. Ahhh, decisions!
Growing up there was only one kind of risotto in our house, sausage & mushroom. It was cheesy, hearty and so damn good in the winter. I know you can make risotto with practically anything and I’ve eaten many variations but, when I think of the dish, I immediately conjure up the one my mom makes. Considering there’s still snow left on the ground over here, that risotto was sounding pretty darn good.
Back to that decision. I kid you not when I say I stood in front of the refrigerator for about 10 minutes, door open, (so wasteful, I know) staring at peppers on one side of the produce drawer, mushrooms on the other and trying to decide which meal to make. And then it hit me.
Peppers stuffed with risotto!
I bought chicken this week for the first time in months (well, actually I bought it last week but had to throw it out after losing power for 2 days) and these were the perfect side dish to the cashew crusted baked chicken breasts I made for dinner. Since I knew we’d be eating these as a side, I left the sausage from mom’s risotto out, but they would be delicious as a main dish with it in the stuffing as well.
I’ll be honest, the stuffing isn’t a “true” risotto based on the preparation but, it’s got the same taste and flavor components which definitely satisfied my craving. Also, it’s easier than a true risotto, always a good thing.
Besides their taste, I’m kind of obsessed by how similar they look to mini pumpkins. Perfectly festive for this time of year.
Indecisiveness never tasted so good. *Optional-top peppers with a sprinkling of bread crumbs & olive oil about 5-10 minutes before finished for a crunchy topping.
*Optional-top peppers with a sprinkling of bread crumbs & olive oil about 5-10 minutes before finished for a crunchy topping.