Mushroom Risotto Stuffed Peppers {Peperoni Ripieni di Risotto ai Funghi} combines portobello and white mushrooms to give the herby risotto filling a rich earthy flavor. Stuffing this delicious combination into sweet bell peppers and then adding a touch of Parmesan cheese on top just makes this entire dish a gastronomical delight.

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❤️ Why you'll love this recipe
I know you may think it's a pretty fancy term for describing a rice combination, but believe me, it's anything but plain.
All it takes is one taste and you'll see why there is such a fuss.
Ask any Italian if it's a plain rice dish and they'll put their hands together in prayer, look up to the heavens and say:
Mamma mia, ma no! È risotto! ( I don't think a translation is needed.)
🛒 Ingredients
These are all the ingredients you’ll need for these delicious risotto stuffed peppers. The exact amounts are listed in the recipe card below.
- Colored sweet bell peppers -- milder than green bell peppers
- Chicken stock or vegetable stock -- the liquid is what the rice absorbs
- Olive -- fat for sautéing
- Portobello mushrooms or cremini mushrooms -- these are the dark brown ones
- White mushrooms -- important part of the rice mixture
- Shallot or small onion -- for seasoning and flavor
- Arborio rice or other risotto rice -- will be one of the main components of the filling
- Dry white wine -- lends flavor and a bit of acidity
- Chives -- onion flavored herb for savory flavor
- Italian parsley -- for flavor and seasoning
- Unsalted butter -- adding richness and flavor
- Parmesan cheese -- taste and flavor
- sea salt to taste -- seasoning
- Ground black pepper -- enhance flavor
Not any type of rice will do. There are several varieties of rice that are used especially for risotto, we used Arborio.
🗒 About risotto
Just imagine the little fat rice kernel as an oyster. Now, the shell (outside) part is translucent and inside . . . that's where you'll find la perla (the pearl). You see, the plump little gem's outer layer will quickly release the starches during the cooking and stirring. This is going to create the creamy texture of a perfect risotto while la perla, the inside of the kernel, will remain al dente.
There is a dichotomy to the perfect risotto -- it is both al dente and creamy.
🥫 How to make
There are two schools of thought when it comes to the perfect consistency.
In Italy there are always two schools of thought -- and more -- we just plain love to argue, especially when it comes to food. I believe it's a national past time along with soccer.
One school advocates the perfect risotto as asciutto (dry) which is creamy like cream-of-wheat consistency.
The other school advocates all onda (wave-like), which is very liquid with the consistency of a thick soup. It seems like the risotto using seafood has a tendency to be looser while the risotto prepared with meats and mushrooms is denser.
Even though Italian-style risotto takes prep time and patience, the creamy end result is worth every second of effort. Risotto is very versatile, it can be made as a side dish, frugal meal or it can be a main dish dinner time feast depending on your additional components.
💭Tips
You can be frugal with the addition of common ingredients such as onions and peas. Or you can be extravagant with the addition of lobster and saffron. Everything tastes good in risotto
👩🏻🍳 FAQs
The best side dishes to serve with mushroom risotto are garlic herb butter roasted chicken, salmon with dill, and roast beef, grilled pork chops.
It all depends on your taste. If you like them crunchy, just stuff them with the cooked stuffing and bake. If your stuffing isn't cooked, it will take longer.
In Italy it is usually served as a complete meal or main dish. Along side of the risotto a small portion of meat or light vegetable dish may also be served.
The most famous risotto recipe is risotto alla Milanese, a special risotto flavored with saffron. You'll find this risotto served with Ossobuco alla Milanese.
📞 Chiacchierata
We ended up making our risotto this way because we already had the sweet bell peppers. Yes, they were part of the overflow in the fridge drawer and needed to be used. But don't you think they make an adorable container for the risotto?
So it was a happily ever after with Mushroom Risotto Stuffed Peppers.
Remember the important rule: Risotto non aspetta per nessuno ( Risotto doesn't wait for anyone).
Un caro saluto e alla prossima.
📝 Recipe
If you'd like the taste of risotto but don't have the time or the correct rice, try our outstanding copycat of Risi e Bisi. We use farro instead of rice and the end result is a rich and creamy dish just like risotto.
📖 Recipe
Mushroom Risotto Stuffed Peppers
Ingredients
- 4 large colored sweet bell peppers- tops cut off and the seeds removed
- 3 cups chicken stock or vegetable stock divided
- 3 Tablespoons olive oil divided
- 8 ounces portobello mushrooms or cremini thinly sliced
- 8 ounces white mushrooms thinly sliced
- 1 shallot diced or small onion
- ¾ cup Arborio rice or other risotto rice
- ¼ cup dry white wine
- 1 ½ Tablespoons chopped chives
- 1 Tablespoon Italian parsley chopped
- 2 Tablespoons unsalted butter
- ¼ cup freshly grated Parmesan cheese
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- Heat broth in a medium saucepan and keep the warm broth over low heat on the stove top.
- Preheat oven 400F.
- Heat 1 Tablespoon olive oil in wide, heavy saucepan over medium-high heat. Stir in the mushrooms and cook until soft, about 4 minutes. Remove mushrooms and their liquid -- set aside.
- Heat the remaining 2 Tablespoon of olive oil in the wide pan, stir in the diced shallot. Cook onion about 2 minutes, stirring often. Add rice, stirring to coat with oil. Toast the rice until the edges become translucent, 1 to 2 minutes, and the rice has taken on a pale, golden color. Pour in the wine and stir until evaporated. Add ½ cup of the hot broth and a pinch of salt. Cook, stirring constantly, until all the chicken broth has been absorbed. Add another ½ cup of broth to the rice, and stir until the broth is absorbed. Continue adding the hot broth and cook until each batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently until the rice mixture is creamy but al dente. Taste to make sure! This will take about 15 to 20 minutes after the first liquid has been added.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives and mix until the butter is completely melted and then add the parmesan cheese. Season with with salt and pepper to taste.
- Spoon the mushroom mixture in the prepared pepper bowls. Place the peppers in a baking dish misted with baking spray and bake for 15 minutes. Sprinkle with additional parmesan cheese if desired.
- Serve immediately.
Notes
- The ratio of rice to cooking liquid is approximately 1 to 3 ½. Although this recipe calls for a certain amount of liquid, the actual amount may vary -- you may use less. Let the consistency at the end be your guide.
- Although you can use green bell peppers in this rice stuffed peppers recipe, the whole family prefers the mild colored peppers.
Nutrition
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Jolina
This is the kind of dish we can eat everyday. We love food stuffed inside of other food, weird huh? LOL! This looks earthy, comfy and so delicious.
Veena Azmanov
Awesome presentation. This is surely a feast to the eye and feast to the pallet as well.
Marisa Franca
Thank you, Veena! It tastes better than it looks. xoxo
Gloria
Well this is an interesting way to enjoy risotto. I love it, and can make a meal of it for sure. Stuffing it into peppers is such a great idea.
Marisa Franca
Hello, Gloria! We love our risotto so I have a tendency to make a full recipe for the two of us. Then we use it in another form for a side.
Denise
These peppers look fantastic! What a great side dish that will go with many dishes!
Marisa Franca
Hi, Denise! It is a great side.
Erin Vasicek
I love stuffed peppers! I actually have some poblanos I've been meaning to use and I am inspired to do a risotto as well inside.
Marisa Franca
Hi, Erin!! Sounds delicious! Love stuffed peppers.
Swathi
Love this mushroom risotto stuffed peppers, your post brought back the memories of my Greek room mate she used to make it when I was in Stockholm, Sweden. Now I had this recipe I will try it for my self.
Whitney @WhittyPaleo
I love how there is such an art to Italian style risotto making, yet it isn't at all hard to make! The recipe definitely sounds like a delight to the tastebuds!
Amy
For the longest time I was baffled by risotto and intimidated to make it but then I had a friend who told me she made it "all the time" and that it was so easy. Yeah, turns out she has orzo pasta confused with arborio rice, lol. These stuffed peppers sound just divine!
Joanna @ Everyday Made Fresh
We love stuffed peppers, and I love the idea of using risotto! My husband had the mushroom risotto from the steakhouse in the Canada Pavilion at Epcot, wonder how closely this tastes. He would love it!
Daniela Anderson
We absolutely love cooking stuffed peppers in Romania, it's one of those childhood dishes you will always go back to. While l like adding meat to it, mums usually sticks to the vegetarian version. I love the addition of mushrooms, they give a nice texture and taste.
Molly Kumar
WoW, this looks so delicious and a perfect family meal that's easy to prepare too. We love peppers and always have them at home, so I'm going to try this next as soon as we get mushrooms.
Marisa Franca
Hi, Molly! Let me know how it turns out for you.
Linda @ With A Blast
Looks so good, Marisa ! I love stuffed peppers, but have never had risotto stuffed before (and I love the mushrooms in here too)
Marisa Franca
Hi, Linda! We love stuffed peppers too and we like risotto -- it was a combination we couldn't resist.
Veronika
I love stuffed peppers! Mushroom Risotto is another great recipe! But when you put it all together, it is genius! Love it!
Marisa Franca
Thank you, Veronika! I love using peppers as little bowls -- clean up is great.
Veena Azmanov
I love mushrooms and I love stuffed peppers. My mom would make a variety of these - meat, prawns, bacon.. but I've never had stuffed risotto... Sounds so yum.
Marisa Franca
Wow, Veena! Stuffed prawns! That sounds so yummy. As you can tell by our many seafood dishes we eat a lot of fish but shrimp is one of our favorites.
Adriana Lopez Martn
Lovely idea i enjoy stuffed peppers a lot an then with risotto and mushrooms this is a definite delight. I wish I was yoru neighbor with all the yummy recipes you prepare.
Marisa Franca
We'd sure have lots of fun as neighbors! Love experimenting with recipes -- and Hubby and I love hot foods. You've got some amazing ones!
Kathy McDaniel
What a fantastic dish! Not only the peppers look gorgeous but the rice! Oh my! That risotto with mushrooms looks and sounds so delicious! A must try recipe for sure.
Marisa Franca
Thank you, Kathy! We thought the colored peppers made nice serving bowls. One less dish to clean. ????
Gloria @ Homemade & Yummy
Well I would love risotto in some peppers. What a great meal...and entertaining perfect too. Mushrooms and rice are always a winning combination....and the addition of wine is great too.
Marisa Franca
Can there be a true celebration without wine? Let's toast to a great weekend, Gloria!!
Nagi@RecipeTinEats
I'm literally doing the jiggy around the kitchen here because I have stuffed peppers and I was actually looking for a stuffed pepper recipe!! YAY YAY YAY! THANK YOU!
Marisa Franca
You're welcome!! Can't go wrong with risotto!
Liz@Virtually Homemade
This looks delicious and the pictures are great!
shernell
I absolutely love rice and stuffed with mushrooms too. That's just too much. I love it !
Marisa Franca
We really like any vegetable stuffed -- makes it more special. Thank you for commenting.
Diane P.
Marisa--What's not to like? Mushroom risotto, and stuffed peppers! Both delicious, both healthy. What a terrific combination, and a great new stuffing for peppers!! Thanks for the recipe.....
Simply Suzannes at Home
Marisa! This looks delicious!!
And I'm not even a mushroom gal, but your photos make this dish look so darn good!! I showed my husband - and he agrees!
I've wanted to try making risotto for years, and just haven't made it yet. I really need to!
Thanks for sharing with us!
Love love reading your stories too ?!
I hope your having a great start to your week!
Big hugs!
Suzanne
Jovina Coughlin
What a delicious looking recipe, Marisa. I like that this dish uses risotto in a new way. It is also a new idea for stuffing peppers. Great meatless meal.