Recipe: Italian Risotto and Mozzarella Stuffed Bell PeppersDescription: Bell peppers stuffed with creamy risotto, cherry tomatoes, fresh basil, and gooey mozzarella cheese, baked to perfection.Serves: 4 people Total Time: 70Difficulty: Easy to follow Ingredients needed: 4 whole bell peppers, 2 tablespoon olive oil, 1 cup arborio rice, 4 cup vegetable broth, 1 cup cherry tomatoes, 0.5 cup basil, 1 cup mozzarella cheese, 0.5 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the arborio rice and stir for 1-2 minutes until lightly toasted. Add the vegetable broth one ladle at a time to the rice, stirring constantly and allowing each addition to be absorbed before adding more, until the rice is creamy and cooked through, about 20 minutes. Once the risotto is creamy and cooked, stir in the cherry tomatoes, chopped basil, and mozzarella cheese. Season with salt and black pepper to taste. Stuff the prepared bell peppers with the risotto mixture, pressing gently to fill. Place the stuffed bell peppers in a baking dish, drizzle with 1 tablespoon of olive oil, and cover the dish with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes or until the tops are slightly golden. Serve the stuffed peppers warm, garnished with additional basil if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian, vegetarian, bakedThis Italian Risotto and Mozzarella Stuffed Bell Peppers recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 70 minutes. Great for weekly meal prep and family dinners.