Risotto-Stuffed Peppers

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My Vegan Mofo theme is Suitable for Non-Vegans: delicious, non-scary food you can feed your non-vegan friends and family — food that will show them that you’re not crazy (well, not crazy for being vegan!). Like my page on Facebook to get the latest Mofo/Suitable for Non Vegans posts.

First off, some exciting news…I was named as one of the Top 50 Vegan Blogs of 2013 over on Berry Ripe!

But today is a bit sad, because this is the last post of Vegan Mofo and also my last post in my risotto series!  (And my boyfriend will probably be even more sad that he realises he no longer needs to taste test everything I make for its suitability for non-vegans now the month is up.)  It’s been such a great month, and I am really happy (and slightly surprised) I managed to make the goal of posting approximately 5 times a week, or 20 times in the month.  But even though I’m sad, it’s been a great month, and I’ve had so much fun coming up with different recipes that vegans and non-vegans love.

Today’s recipe is an easy way to use up any leftover risotto, and also an interesting take on stuffed peppers.  Stuffed peppers regularly made an appearance on our dinner table at my house growing up, and they were usually stuffed with some combination of rice, cheese and tomatoes.  At some point while pondering what to do with leftover risotto I hit upon the idea of using it to stuff peppers and then roast them.  I topped it off with a tomato sauce and bread crumbs because…why not?!  The peppers roasted beautifully, and besides gaining the approval of my official Taste Tester this month (my non-vegan boyfriend) they were the envy of many of my coworkers when I brought them in for lunch.  So I think it’s safe to say these ones are Suitable for Non Vegans.

Risotto-Stuffed Peppers


  • Leftover risotto
  • 2-3 bell peppers (depending on how much leftover risotto you have), top cut off and seeds removed
  • Tomato sauce
  • Breadcrumbs


  1. Preheat the oven to 180 C/350 F/gas mark 4.
  2. Cut the tops off the bell peppers, around the stalks.  Remove seeds and white bits from the insides.
  3. Scoop the leftover risotto into the peppers, fill until just short of full, and then spoon tomato sauce on top.
  4. Sprinkle breadcrumbs on top of the peppers and place on a baking tray.  Bake for 20-30 minutes, until the skin of the peppers start to blister or char.

More News

Thanks so much to everyone who followed my blog during Mofo!  I’ve had so much fun with the Suitable for Non Vegans theme that I’ve decided to continue with it.  I’ll be posting more recipes from time to time that I’ve tested on non-vegans and that I think would be popular with the non-vegans in your life.  I’ll of course be marking them as SFNV with the badge!  I’ll also be tagging up all the suitable for non vegan recipes so that they are easily accessed in the archives, in case you’re ever in a situation where you have to feed your aunt who’s coming over in a few hours and you’re not sure what to do and you need a dish that’s suitable for non vegans…!

If you’d like to follow along, for more Suitable for Non Vegan recipes and more, please like my page on Facebook!

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8 thoughts on “Risotto-Stuffed Peppers”

  1. Excellent – glad to hear I can find some more omnivore-safe food when I need to! Risotto kind of scares me, but anything that can turn its hand to about three different dishes needs some serious attention from me!

  2. Congrats on getting named one of the top 50 blogs!! Very cool! Congrats too on hitting your blog goal of 20 posts for the month. You ended on a high note with these stuffed peppers. They sound delectable.

    • Thanks Cadry! I was very happy to be on the list! :) And thanks, the peppers were delicious! So sad Mofo’s over, though.


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