Whether it's cabbage rolls (OK, I really don't like stuffing them), bell peppers, tomatoes or zucchinis, I can't help but dream up super rich and decadent things to put inside a simple vegetable.
Not to mention that magical thing that happens when you bake a vegetable.
These risotto-stuffed peppers take a tiny bit of work, but they come out looking like something you'd order at a semi fancy-schmancy vegan restaurant, which is totally worth the effort.
I promise you'll be making these again and again and again.
Cheesy White Bean Risotto Stuffed Peppers with Lemon Cilantro Butter
(Makes 12 peppers)
6 longish peppers, I used sweet red and Hungarian
1 1/2 cup cooked brown rice
1 bunch of cilantro
1 onion, diced
1 15 oz can cannellini beans
4 ounces cream cheese
1/2 bag of mozzarella Daiya cheese
A handful of minced garlic (or to taste).
1/2 cup butter
2 tsp lemon extract
Salt to taste
Pepper to taste
Parsley to taste
Oil for cooking
Cook rice if you haven't already. Add 1/2 bunch of cilantro to rice.
In a skillet on low-medium heat, saute the beans, diced onion and garlic for 15 minutes.
Place bean mixture and cream cheese in blender or food processor and blend until smooth.
Add the bean cheese mixture, cooked rice and Daiya cheese into a pot and heat on low until the Daiya melts.
Preheat oven to 375.
Set mixture aside.
Cut peppers in half (long ways) so that each side forms a boat (one that you could put stuffing into).
Line them up in an oil coated baking dish and spoon the white bean risotto mixture into each "boat."
Bake for 30 minutes.
Take out and let sit for 10 minutes.
While the peppers are cooling, melt 1/2 cup butter, the rest of the cilantro (diced finely) and the lemon extract into a pot. Cook on low heat for 5 minutes.
Drizzle butter over peppers.