Squid Ink Risotto-Stuffed Bell Peppers with Cherry Tomatoes and Mozzarella

0.0/5 0 ratings
Total
1 h 10 min
Prep / cook
10 / 60 min
Servings
2
Ingredients
10
Per serving
574 kcal
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Squid Ink Risotto-Stuffed Bell Peppers with Cherry Tomatoes and Mozzarella

Ingredients 10

Servings:
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
San Andreas
350.0 7.0g 78.0g 0.5g
Vegetables bujon cube per 100 mil of soup
10 Gram
Knorr
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

Steps 12

Introduction
An elegant, Mediterranean-inspired dish where the deep, savory flavors of black squid ink risotto meet the sweetness of roasted bell peppers and the creamy richness of melted mozzarella. Perfect for a special dinner or impressive meal prep. Ingredients: Bell peppers (large, for stuffing) 1 onion, diced Risotto rice (Arborio or Carnaroli) White wine (for deglazing) Squid ink (cuttlefish ink) Warm vegetable broth Cherry tomatoes Garlic, minced Mozzarella cheese, diced Olive oil Fresh parsley, chopped Salt and black pepper, to taste
  1. Prepare the bell peppers: Carefully cut around the stems of the bell peppers to create a lid. Remove the seeds and membranes from the inside. Dice the usable flesh from the cut-off tops into small pieces and set aside.
  2. Rinse the rice: Wash the risotto 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 pepper tops and continue to sauté for another 4–5 minutes.
    70 Gram Onion
  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 aroma.
  5. Deglaze and flavor: Pour in the white wine and stir until it has mostly evaporated. Stir in the squid ink until the rice is evenly coated and black.
    100 Gram white wine
  6. Cook the risotto: Begin adding warm vegetable broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is al dente (approximately 18–20 minutes).
  7. Prepare the cherry tomatoes: While the risotto cooks, 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.
    10 Gram Garlic 100 Gram cherry tomatoes
  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 black pepper.
    10 Gram Garlic 100 Gram cherry tomatoes 3 Gram Salt
  9. Stuff the peppers: Fill each hollowed bell pepper generously with the black risotto mixture. Sprinkle fresh chopped parsley over the top.
  10. Bake: Place the stuffed peppers upright in a baking dish. Bake uncovered in a preheated oven at 180 degrees C (350 degrees F) for 35 minutes, until the peppers are tender and slightly caramelized.
  11. Serve warm with a drizzle of olive oil and a sprinkle of fresh herbs.
  12. Bon appétit!
Igor Gjozinski 5/14/2025 Updated on 4/29/2026 Public
Classification
Category: Main Dish
Cuisine: Italian
Difficulty: Medium
Servings: 2
Total Weight: 848g
Time Breakdown
10 min
60 min
Preparation
10m
Cooking
60m
Total Time
1h 10m
Nutrition
2
574
Calories
2
17.5 g
Protein
2
59.1 g
Carbs
2
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
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