I’m always saying I’m not fond of stuffed vegetables, but when I saw this risotto-stuffed red pepper at Lucy’s Ravioli Kitchen, it was just so darned appealing, with that layer of melted cheese on top.
I’ve probably never bought any prepared food there I didn’t like (usually a lot), so I took a chance on this for a work day lunch, and was glad I did.
When I cut it in half, the lovely filling was revealed, an elegantly white risotto flecked with bits of asparagus and other vegetables, and herbs. I loved the clean-looking risotto, I always make mine with chicken stock and dried mushrooms, so it ends up quite brown. This was pristine white, with a delicate flavor.
I freely confess to not usually appreciating such subtle flavors, but in this case I “got” it. It would be worth making a batch of the risotto just to make the stuffed peppers, frankly. It was as delicious as it was pretty, and my lunchmates oohed ad ahhed when they saw it. But I didn’t share!
This could easily have made a light dinner with a salad on the side.