Pumpkin Risotto Stuffed Peppers

If you’ve been following me for a while now then you know I am all about the easy dishes. As much I’d love to spend hours cooking a meal, truthfully, I just don’t have the time. I spend so much time testing recipes among everyday life that when it comes to dinner time the LAST thing I want to do (or have time for) is cooking my family a meal. (Sorry fam.)
With that being said, there’s absolutely no reason those timely, delicious, mouthwatering dishes can’t still be made, by cutting a few, ahem, corners. Like risotto. It’s a dish I don’t make much (or ever) since it requires somewhat of a labor of love kind of attention. Having to stand over the stove-top stirring, and stirring, and adding, and stirring, and more stirring until everything comes together means that one less hand and 45 less minutes I can’t spend multi-tasking while cooking dinner.

So, doing what I do best, I created an easy risotto-like meal that comes together in just minutes that’s packed with ALL of your favorite Fall flavors, lots of healthy ingredients, is vegan, and also still allows you to accomplish another to-do while making it! This dish is perfectly served for a weeknight family meal and also makes a fun date-night at home dinner.


Pumpkin and Mushroom Risotto

Author: The Hungry Happy Mama

Vegan/Nut-free/Egg-free

Serves: 2

Prep time: 10 minutes

Bake/Cook time: 30 minutes

INGREDIENTS

  • 2 large bell peppers (any color will work but orange/yellow keeps it festive!)
  • 1/2 c farro (sub brown rice if gluten-free)
  • 1 c low-sodium vegetable broth
  • 1 tbsp olive oil
  • 1 shallot, chopped small
  • 1 tbsp of vegan butter + 1 tbsp vegan butter, divided
  • 1 c baby Bella mushrooms, sliced
  • 1 tbsp of fresh sage + 1 tsp fresh sage, chopped and divided
  • 1/4 tsp garlic powder + 1/2 tsp garlic powder
  • sea salt + pepper to taste
  • 1/2 c pumpkin purée
  • 2 tbsp nutritional yeast

INSTRUCTIONS

  1. Preheat your oven to 400F. Line a baking sheet and set aside.
  2. Wash and slice the peppers lengthwise and remove seeds. Place the peppers cut side down onto the prepared pan and cook for 20 minutes or until slightly tender (you don’t want them too soft or the risotto will cause them to fall apart when stuffed). Once done, remove the pan from the oven and set aside.
  3. In a medium saucepan, add the farro and vegetable broth and bring to a boil. Reduce the heat to low, cover and cook until most of the liquid is absorbed (a little bit is okay). Fluff with a fork and set aside.
  4. While farro is cooking, in a small sauté pan over medium heat, sauté the shallot in the oil until translucent, about 4 minutes.
  5. Add 1 tablespoon of the butter and the mushrooms and cook until tender, about 8 minutes.
  6. During the last couple of minutes add 1 tablespoon of the chopped sage, 1/2 teaspoon of garlic powder, and sea salt and pepper to taste. Toss and shut off the heat.
  7. Add the pumpkin puree, nutritional yeast, 1 tablespoon of butter, 1 teaspoon of sage, 1/2 teaspoon garlic powder, and sea salt and pepper to taste to the cooked farro. Stir to combine.
  8. Divide and stuff the rice mixture into the cooked pepper halves, top each with the mushroom and shallots, and place back into the oven to warm through for 15 minutes.
  9. Serve warm and enjoy!

Storing: stuffed peppers will keep for up to 4 days in an airtight container in the fridge.


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