Cheesy risotto-stuffed capsicums

Cheesy risotto-stuffed capsicums feature creamy risotto blended with mozzarella, basil, and sautéed vegetables, all baked in tender capsicums. This dish makes a flavorful and appealing main course for any gathering.

23 Nov 2025
Cook time 23 min
Prep time 15 min

Ingredients:

1/3 cup red pepper
2 tbsp olive oil
1 onion
1/2 eggplant
2 garlic cloves
2 cups white rice
2 cups chicken gravy
1/2 cup basil leaves
1 cup mozzarella cheese

Cheesy risotto-stuffed capsicums are a delicious and visually appealing dish that combines the creamy texture of risotto with the savory flavors of mozzarella and basil. Perfect for a family dinner or a special occasion, this recipe will surely impress your guests.

Instructions:

1. Prepare the Capsicums:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the capsicums and carefully remove the seeds and membranes. Set aside.

2. Cook the Vegetables:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the finely chopped red pepper, diced onion, and diced eggplant. Sauté for about 5-7 minutes, until the vegetables are soft and the onion is translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Prepare the Risotto:
- Stir in the white rice to the skillet with the vegetables, mixing well to coat the rice with the oil and vegetable mixture.
- Gradually add the chicken gravy, about 1/2 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is cooked through and creamy, about 20-25 minutes.

4. Add Flavors:
- Once the risotto is cooked, remove the skillet from heat.
- Stir in the chopped basil leaves and shredded mozzarella cheese until well combined and the cheese is melted. Season with salt and pepper to taste.

5. Stuff the Capsicums:
- Spoon the cheesy risotto mixture generously into each prepared capsicum, pressing down gently to fill completely.

6. Bake:
- Place the stuffed capsicums in a baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the capsicums are tender.

7. Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with additional basil leaves or a sprinkle of extra cheese, if desired. Enjoy your Cheesy Risotto-Stuffed Capsicums!

Your cheesy risotto-stuffed capsicums are now ready to be served! Enjoy this hearty and flavorful dish as a main course or a delightful side. The combination of creamy risotto and the melted mozzarella cheese pairs wonderfully with the fresh basil and roasted capsicums.

Cheesy risotto-stuffed capsicums FAQ:

How long do I bake the stuffed capsicums?

Bake the stuffed capsicums for 25-30 minutes in a preheated oven at 375°F (190°C). This will ensure the capsicums are tender.

What can I use instead of mozzarella cheese?

You can substitute mozzarella with other melting cheeses such as provolone, fontina, or gouda for a similar texture and flavor.

How should I store leftover risotto-stuffed capsicums?

Store any leftover stuffed capsicums in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

What can I use instead of chicken gravy?

You can use vegetable broth or a low-sodium chicken broth as a substitute for chicken gravy to maintain a similar liquid consistency.

How do I know when the risotto is done cooking?

The risotto is done when the rice is creamy and al dente, usually after about 20-25 minutes of stirring and gradually adding liquid.

Tips:

- Choose capsicums that are similar in size to ensure even cooking.

- Cook the risotto until it is slightly underdone, as it will continue to cook when baked in the capsicums.

- Feel free to add other vegetables to the risotto, such as mushrooms or zucchini, for added flavor and nutrition.

- Make sure to preheat the oven to 180°C (350°F) before baking the stuffed capsicums to ensure they cook evenly.

- Use a good quality mozzarella cheese for the best melting and flavor experience.

Nutrition per serving

4 Servings
Calories 590kcal
Protein 18g
Carbohydrates 110g
Fiber 4.36g
Sugar 6g
Fat 16g

Cheesy risotto-stuffed capsicums