Stuffed Risotto Summer Peppers Recipe

Ingredients For Stuffed Risotto Summer Peppers Recipe

• 4 Medium bell peppers, sliced in 1/2 lengthwise, seeds removed
• 2 tablespoon Olive oil
• 0.5 cup Arborio rice
• 1 cup Chicken or vegetable stock, plus a little more in case it hydrated
• 0.5 Sweet onion, diced
• 2 Garlic cloves, minced
• 2 Ears corn, kernels cut from the cob
• 1 Medium zucchini, diced
• 0.5 cup Finely grated parmesan cheese, plus extra for sprinkling
• 1.5 cup Marinara sauce
• 0.5 cup Seasoned panko breadcrumbs