Squid Ink Risotto-Stuffed Bell Peppers with Cherry Tomatoes and Mozzarella
Igor Gjozinski
May 14, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Main Dish
Cuisine:
Italian
Difficulty:
Medium
Servings:
2
Total Weight:
848g
Time Breakdown
Preparation
10m
Cooking
60m
Total Time
1h 10m
Nutrition
574
Calories
17.5 g
Protein
59.1 g
Carbs
26.2 g
Fat
Sugar:
10.2 g
Fiber:
4.3 g
Saturated Fat:
10 g
Unsaturated Fat:
0.1 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
819 mg
Calcium:
43 mg
Iron:
1.5mg
Potassium:
376.1mg
Salt:
0.3g
Ingredients
Onion
70
Gram
31.5
0.7g
7.7g
0.0g
Extra virgin olive oil
30
Gram
247.2
0.0g
0.0g
27.5g
Red Bell Pepper
300
Gram
84.0
3.0g
19.8g
0.6g
White Rice
100
Gram
350.0
7.0g
78.0g
0.5g
Vegetables bujon cube per 100 mil of soup
10
Gram
2.1
0.1g
0.1g
0.0g
Garlic
10
Gram
14.9
0.6g
3.3g
0.1g
cherry tomatoes
100
Gram
26.0
1.6g
4.9g
0.0g
Mocarrella Cheese
125
Gram
310.0
21.9g
1.9g
23.8g
Salt
3
Gram
0.0
0.0g
0.0g
0.0g
white wine
100
Gram
82.0
0.1g
2.6g
0.0g
Cooking Instructions
An elegant Mediterranean-inspired dish where the deep flavors of squid ink risotto meet the sweetness of roasted peppers and the creamy richness of mozzarella.
Instructions
1. Prepare the Bell Peppers:
Carefully cut around the stems of the bell peppers to create a lid. Remove the seeds and membranes. Dice the flesh surrounding the stem into small pieces and set aside.
2. Rinse the Rice:
Wash the rice under cold water until the water runs clear. Set aside to drain.
3. Sauté the Aromatics:
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté gently for 2–3 minutes, until translucent. Add the diced bell pepper tops and continue to sauté for another 4–5 minutes.
4. Toast the Rice:
Stir in the rinsed rice and cook for 3–4 minutes, stirring constantly to coat each grain in oil and release its nutty aroma.
5. Deglaze and Flavor:
Pour in the white wine and stir until it has mostly evaporated. Stir in the squid ink until evenly distributed.
6. Cook the Risotto:
Begin adding warm vegetable broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until the rice is al dente (approximately 18–20 minutes).
7. Prepare the Cherry Tomatoes:
While the risotto is cooking, heat a separate frying pan with a splash of olive oil. Add the cherry tomatoes and sauté over medium heat for 3–4 minutes, until slightly blistered. Add the garlic and sauté for another 2–3 minutes over low-medium heat until fragrant.
8. Finish the Filling:
Once the risotto is al dente, remove it from the heat. Gently fold in the sautéed cherry tomatoes, garlic, and diced mozzarella. Season to taste with salt and pepper.
9. Stuff the Peppers:
Fill each hollowed bell pepper with the risotto mixture. Sprinkle chopped parsley over the top for freshness.
10. Bake:
Place the stuffed peppers in a baking dish and bake uncovered in a preheated oven at 180°C (350°F) for 35 minutes, until the peppers are tender and slightly caramelized.
Serve warm with a drizzle of olive oil and a sprinkle of fresh herbs.
Bon appétit!
Squid Ink Risotto-Stuffed Bell Peppers with Cherry Tomatoes and Mozzarella
Created on May 14, 2025
Total Time:
1h 10m
Servings: 2
Difficulty: Medium
Category: Main Dish
Cuisine: Italian
Nutrition Facts (per serving)
| Calories: 574 | Protein: 17.5g | Carbs: 59.1g | Fat: 26.2g |
Ingredients
- 70 Gram Onion
- 30 Gram Extra virgin olive oil
- 300 Gram Red Bell Pepper
- 100 Gram White Rice
- 10 Gram Vegetables bujon cube per 100 mil of soup
- 10 Gram Garlic
- 100 Gram cherry tomatoes
- 125 Gram Mocarrella Cheese
- 3 Gram Salt
- 100 Gram white wine
Instructions
An elegant Mediterranean-inspired dish where the deep flavors of squid ink risotto meet the sweetness of roasted peppers and the creamy richness of mozzarella.
Instructions
1. Prepare the Bell Peppers:
Carefully cut around the stems of the bell peppers to create a lid. Remove the seeds and membranes. Dice the flesh surrounding the stem into small pieces and set aside.
2. Rinse the Rice:
Wash the rice under cold water until the water runs clear. Set aside to drain.
3. Sauté the Aromatics:
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté gently for 2–3 minutes, until translucent. Add the diced bell pepper tops and continue to sauté for another 4–5 minutes.
4. Toast the Rice:
Stir in the rinsed rice and cook for 3–4 minutes, stirring constantly to coat each grain in oil and release its nutty aroma.
5. Deglaze and Flavor:
Pour in the white wine and stir until it has mostly evaporated. Stir in the squid ink until evenly distributed.
6. Cook the Risotto:
Begin adding warm vegetable broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until the rice is al dente (approximately 18–20 minutes).
7. Prepare the Cherry Tomatoes:
While the risotto is cooking, heat a separate frying pan with a splash of olive oil. Add the cherry tomatoes and sauté over medium heat for 3–4 minutes, until slightly blistered. Add the garlic and sauté for another 2–3 minutes over low-medium heat until fragrant.
8. Finish the Filling:
Once the risotto is al dente, remove it from the heat. Gently fold in the sautéed cherry tomatoes, garlic, and diced mozzarella. Season to taste with salt and pepper.
9. Stuff the Peppers:
Fill each hollowed bell pepper with the risotto mixture. Sprinkle chopped parsley over the top for freshness.
10. Bake:
Place the stuffed peppers in a baking dish and bake uncovered in a preheated oven at 180°C (350°F) for 35 minutes, until the peppers are tender and slightly caramelized.
Serve warm with a drizzle of olive oil and a sprinkle of fresh herbs.
Bon appétit!