Roasted Peppers Stuffed with Sun-dried Tomato and Mushroom Risotto (Vegan Recipe)

Roasted peppers stuffed with sun-dried tomato and mushroom risotto, anyone? ❤️

This recipe’s perfect for when you’re craving someone warm and hearty! I love stuffing roasted peppers with different types of rice but risotto is probably my favourite.

Get the fill recipe for these peppers with risotto below! You can also of course just make the risotto without the peppers so it's totally up to you!

Are you looking for more delicious, vegan recipes? Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲

Roasted Peppers Stuffed with Sundried Tomato and Mushroom Risotto Good for 2-3 servings

6 large bell peppers 1 1/2 cups uncooked arborio rice (essential) 1/4 cup red onion  3 cloves garlic, minced 3 tbsp olive oil  1/3 cup dry white wine (optional but highly recommended!) 1/3 cup chopped sundried tomatoes (I used those soaked in oil) 1 1/2 tbsp tomato paste 1 cup fresh mushrooms, such as oyster, button, or cremini mushrooms Dried mushrooms of choice (I used a few pieces of dried porcini mushrooms) 1 tbsp basil, chopped + for topping  6-7 cups vegetable broth or add a vegetable cube to water (see notes)* 1.5 tsp salt, or to taste**


*You can make your own broth by boiling leeks, celery, carrots, and onions with a generous amount of salt for 3 hours.  **The seasoning of your risotto will depend greatly on your stock so if your stock is well seasoned, you’ll need to add minimal salt to the risotto


  1. Heat an oven to 350F. Slice the peppers in half and place in the oven to cook for 35-40 minutes into cooked. 

  2. Prepare your stock. I boiled around 7 cups of water then added in a vegetable cube. You can make your own stock by boiling leeks, celery, carrots, and onions with a generous amount of salt for 3 hours. 

  3. In a large pan/pot, heat the olive oil. Add in the onions and garlic. Sauté until tender. 

  4. Add in the chopped sundried tomatoes and mushrooms, both dried and fresh. Sauté for 2 minutes. Add in the arborio rice. Coat in the oil-tomato mixture well. 

  5. Pour in the white wine. Mix until it has been absorbed (rice will turn a bit creamy).

  6. Pour 1 cup of the broth. Add in tomato paste and basil.

  7. On medium heat, continue to mix frequently until the rice absorbs the broth.

  8. Add another 1 cup of the broth. Mix frequently until it is absorbed. Repeat this step every 5 mins or so.

  9. After 30-35 mins or, rice should be perfectly cooked. Add salt to taste. 

  10. The rice should still be chewy or al dente. If the risotto is dry, feel free to add in 1/4 cup of stock and mix.

  11. Stuff the peppers with some risotto. Garnish with some chopped basil, if desired. Enjoy while hot!

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