Creamy Roasted Mini Pepper Risotto

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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1 sweet onion chopped fine
1/4 stick butter
1 1/2 cup of arborio rice
2 cloves of garlic minced
1 cup dry white wine
1 quart of chicken stock
1 package of mini sweet peppers
1 cup heavy cream
1 cup parmesan cheese
1 teaspoon fresh thyme
1 teaspoon fresh chopped chives

Remove seeds, membranes and stems from the peppers. Save a few pieces of each of red, orange and yellow peppers for garnish. Add peppers to the food processor and cup of cream and run until it is a smooth orange creamy mixture, set aside. Then melt butter on a low heat, in a large sauce pot. Once butter is melted, add the onions and sauté until golden.

Add the arborio rice letting it toast a minute or so then add the garlic quickly add the wine and cook until the wine is cooked completely out, stirring continually with a wooden spoon. Add 1 cup of chicken stock to the pot;  start with a small amount and stir, let this cook down before adding any more. This is what makes it so creamy. Once the liquid is cooked away, add pepper and cream mixture. Once this has cooked, add another cup of stock, stirring a good bit. If you use a le creuset sauce pot they do not scorch or stick like they do to other pots. Continue until you have used all your chicken stock. At this point your rice should be al dente. If it does need to cook a little more you may need to add a little more chicken stock or water. Only add a small amount at the time no more than one cup. Add your thyme and chives, stir in well. Turn heat off, place lid on and just let it sit for a little while it will absorb all the liquid. Stir in the cheese and serve with a little cheese on top and the peppers for color, crusty bread and a salad.

Adapted from