Pink Peppercorn Risotto Stuffed Tomatoes
Pink Peppercorn Risotto Stuffed Tomato is a quick side dish prepared with creamy veggies rissotto filling with cheese and peppercorns that is stuffed into tomatoes.
Equipment
- 1 pan
- 1 wooden spoon
Ingredients
- 6 pcs tomatoes reserve the pulp and seeds for later.
- 1 cup rice short grained and starchy variety Arboria rice or any short grain and starchy variety
- 2 cloves garlic chopped
- 1 pc medium onion chopped
- ¼ cup bell peppers chopped
- ¼ cup carrots chopped
- 1 pc green chili chopped
- 1 tbsp Olive oil plus more for brushing
- ½ tbsp butter
- 1.5 cup water or vegetable stock; use as needed.
- 1/8 cup cheese grated
- 1 tsp pink peppercorns crushed
- Cilantro leaves for garnish
Instructions
Prepping Tomatoes
- Firstly, cut tops of the tomatoes about ¾” from stem. Carefully remove the seeds and pulp of the tomatoes.
- Brush the tomatoes with olive oil.
- Cut a slice from the base of the tomatoes so that they have a firm footing.
- Lastly, sprinkle some salt on the inner and outer sides of the tomatoes.
Make Pink Peppercorn Risotto
- Firstly, heat some olive oil and butter in a medium saucepan over medium heat.
- Secondly, to this add onions, garlic and green chilies and sauté them. Then add carrots and bell peppers and sauté for a few minutes.
- Add rice and cook, stirring for 1 min or until the grains appear glossy.
- To this add some tomato purée and sauté for two minutes.
- Add salt as needed and vegetable stock or water.
- Reduce heat to low. Stir with a wooden spoon until all the liquid is absorbed. Add some more stock. Repeat till rice is cooked. It should take about 20 minutes.
- Remove the rice from the heat. Add the cheese. Season with pink peppercorns and mix evenly all the ingredients together.
Stuffing and Baking Risotto Stuffed Tomatoes
- Now fill the tomatoes with the risotto filling. Top up with some more cheese, peppercorns and cilantro .
- Lastly, place back the tomato tops on the tomatoes.
- Then, place the tomatoes in a greased baking tray or casserole dish.
- Now, bake in the oven for 20 minutes at 180°C on the top shelf until tomatoes soften a bit.
- Finally, remove from the oven and cool.
Notes
- Feel free to use cheese variety.
- Just remember to adjust the seasoning according to the saltiness of your cheese.
- Use firm sturdy tomatoes that retain their shape.
- You can use any veggies or protein in the risotto. You can make the filling ahead of time. Stuff up the tomatoes 1 or 2 hours in advance.