Risotto and Corned-Beef Stuffed Peppers are an easy-to-make dinner. Serve them with a light tomato cream sauce. Great with Colcannon.
I remember as a child, I really loved stuffed peppers, and my mother would buy a can of corned beef hash and stuff the peppers with that. They were always so wonderful, real comfort food. I have to admit, the first time I tried to make them, the peppers stayed hard, and they just were not good. I had given up on them, but I really had a taste for them recently.
Alternative for St. Patrick’s Day
Now here is the perfect opportunity to have corned beef and cabbage, St. Patrick’s Day. If you are a small family and you don’t want to have a lot of corned beef left over, use canned corned beef instead. You get the nice flavor, you don’t have to cook it for hours and hours, and it tastes good, too.
The cabbage part is not hard at all – Colcannon is great any time. Cabbage is really good for you, and so are potatoes, put them together – it’s a superfood!
Use Arborio rice since it is more glutinous and absorbs other flavorings readily. The easiest way to do this is to use the Instant Pot. Use these ingredients and the method in my Instant Pot Risotto recipe.
Serve the stuffed peppers with a little tomato cream sauce on the plate and the colcannon. Everyone will love it!
Risotto and Corned-Beef Stuffed Peppers Recipe
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Risotto and Corned-Beef Stuffed Peppers
Equipment
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Ingredients
- 4 Bell peppers
– Stuffing –
- 1 tablespoon unsalted butter
- ½ cup Onion, chopped
- ¾ cup Arborio Rice
- 1 tablespoon Vermouth
- 3 cups Water
- 1 tablespoon *Beef base
- 1 tablespoon Tomato paste
– Sauce –
- 2 tablespoon unsalted butter
- 1 tablespoon Tomato paste
- 2 tablespoon Cream
- 1 teaspoon Paprika
- ½ teaspoon Basil, dried
Instructions
- Mise en place
- 4 Bell peppersCut off the tops of the bell peppers and remove the seeds and pith. Set the tops aside for another use,
- 3 cups Water, 1 tablespoon Beef baseCombine the water and beef base in a small sauce pan and bring to a simmer. Keep at a simmer.
- 1 tablespoon unsalted butter, 1/2 cup Onion, 3/4 cup Arborio Rice, 1 tablespoon Vermouth, 1 tablespoon Tomato pasteMelt butter in a large saucepan. Add the onion and saute until the onions are translucent. Add the rice, and stir continuously, making sure the rice is well covered in the onion, butter mixture. Add the vermouth, and continue stirring until the vermouth has been absorbed. Then add a ladle full of the stock, and continue stirring. Keep adding more stock, stirring until the rice is al dente, then add the tomato paste. Stir it in completely, and continue to add stock, stir until the rice is soft to the tooth. Remove from the heat.
- Stuff the peppers with the rice mixture, and let stand about 10 or 15 minutes so the stuffing can settle. You could put the peppers into the refrigerator until you are ready to prepare your meal.
- Prepare a steamer large enough to hold the peppers and steam the peppers over boiling water for about 15 to 20 minutes. You can boil potatoes for mashed potatoes in that water whilst the peppers are steaming.
- When the peppers are hot, remove them from the heat, but keep covered.
- 1 tablespoon Tomato paste, 2 tablespoon unsalted butter, 1 tablespoon Tomato paste, 2 tablespoon Cream, 1 teaspoon Paprika, 1/2 teaspoon BasilIn a sauté pan, melt the butter, add the tomato paste and mix thoroughly. Add the cream, mix, and add the paprika and basil.
- Plate the pepper with some of the sauce on the side.
Thanks for posting this. I always have too much corned beef leftovers at St. Patty’s day, and this is going to be a tasty solution. I can even fill the peppers up and freeze them for later. Great idea. Thanks.
very helpful information. Can’t wait to try some of it out on my own blog.
Hi, Nice job!
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