Introduction
Ever have one of those evenings where you want something cozy and comforting, but also a little fancy—without turning your kitchen into a disaster zone?
Enter these peppers stuffed with leek risotto, your new best friend for lazy weekends or that “I swear I know how to cook” dinner moment. This dish is like a warm hug from a vegan grandma who knows her way around a stock pot and isn’t afraid of a little garlic drama.
Think tender, vibrant peppers cradling a creamy, dreamy risotto that’s been infused with all the good stuff that makes plant-based eating feel like a celebration, not a chore. It’s reminiscent of a cozy bowl of soup that warms you from the inside out.
It’s the kind of meal that convinces you plant-based can be both indulgent and easy, all while making your taste buds do a happy dance—and no, you don’t need a Michelin star to pull it off.
Ingredients
- 500ml water
- 2t stock powder
- 1 leek (the green goodness)
- 1 large garlic clove (pungent little hero)
- 1T extra virgin olive oil
- 150g /1 cup risotto rice (arborio, carnaroli etc)
- 120ml /1/2c white wine
- 1/2T rosemary
- 60g baby spinach (tiny leaf power)
- salt
- 3 peppers
- 1T pine nuts
This leek risotto-stuffed peppers recipe is basically a plant party in a bell pepper shell! With fresh, simple ingredients that come together like best friends, it’s perfect for anyone who’s just dipping their toes into the vegan or flexitarian pool. Plus, it’s so tasty even your carnivore pals might just forget what they’re missing! Remember, a well-stocked spice rack is essential for adding that extra flavor to elevate this dish.
How to Make It
Alright, let’s plunge into this cozy little number called leek risotto-stuffed peppers. You start by getting 500ml of water simmering with 2 teaspoons of stock powder—because what’s risotto without a little umami magic?
While that’s warming up, chop up a leek (the entire thing, mind you) and a large garlic clove. Heat a tablespoon of extra virgin olive oil in a pan, toss in your garlic and leek, and let them mingle on low to medium heat. Patience is key here because the leek is a diva—it burns easily if you rush it.
Once it’s all soft and sweet-smelling, stir in 150g of risotto rice. Yes, the good stuff—arborio or carnaroli—because your taste buds deserve it.
Now, splash in 120ml of white wine and stir like you mean it. Let it bubble away until it’s reduced by half, which is basically your risotto’s way of saying, “I’m getting fancy.” Toss in half a tablespoon of rosemary—chopped if you’re feeling precise, or whole if you want to keep things rustic and mysterious.
From here, add your simmering stock in half-cup increments, letting the rice soak it all up before you add more. This process takes about 30 minutes, so break out your favorite podcast or practice your zen breathing because risotto is a slow dance, not a sprint.
When the rice is perfectly tender and creamy, stir in 60g of baby spinach until it wilts—because sneaky greens are always a win. Season with salt to taste, then get those 3 peppers prepped and ready to be stuffed with your luscious leek risotto. Lentil Bolognese offers a cozy meal option that can complement the flavors of your stuffed peppers beautifully.
Pop them in the oven at 200°C and let the magic happen. Oh, and don’t forget a sprinkle of toasted pine nuts on top for that extra crunch and nuttiness. Trust me, your plant-based palate will thank you.
Bonus Tips
- Feeling nutty? Toast those pine nuts till they sing “crunch” and sprinkle like confetti on top for a party in your mouth.
- Swap the spinach for kale if you want to feel like a superhero charging up on greens—cape optional.
- Want to impress your friends? Add a splash of vegan white wine into the risotto and pretend you’re fancy without the fancy price tag.
- For an extra nutrient boost, consider incorporating fortified foods that contain essential vitamins like B12 into your diet.
Why You’ll Love It
Get ready to impress your taste buds without breaking a sweat—this leek risotto-stuffed pepper combo is like a cozy veggie hug that’s fancy enough for guests but chill enough for a weeknight. It’s the kind of dish that makes your oven do all the heavy lifting while you kick back, proving plant-based can be both effortless and totally wow-worthy. Plus, it’s flexible enough to swap in whatever greens or nuts you’ve got lurking in the fridge, so no vegan pantry is left behind. Trust me, these peppers are the edible equivalent of a mic drop at your next dinner party. You can even top them with creamy avocado for an extra touch of indulgence!
Nutritional Info
These are estimated values.
Calories: 320
Protein: 9 g
Carbohydrates: 45 g
Fat: 8 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Including a source of plant-based protein like lentils or chickpeas can enhance the nutritional profile of your meals.
