Zucchini & Corn Risotto Stuffed Peppers with Crispy Prosciutto
Heirloom Spice Co.
4
15 minutes
25 minutes
Dinner
These Zucchini & Corn Stuffed Peppers are a fresh and flavorful way to make the most of late-summer produce. Sweet bell peppers are filled with tender zucchini, corn, and a savory, herby filling, then topped with crispy prosciutto for the perfect salty crunch. Colorful, satisfying, and easy enough for a weeknight dinner.
Ingredients
- 4 bell peppers, halved and seeded
- 1 tablespoon olive oil
- 1 teaspoon Cowboy Rub
- 4 slices prosciutto
- 2 tablespoons olive oil
- ½ yellow onion, finely diced
- 1 zucchini, diced
- 3 ears of corn, corn cut from cob
- 2 tablespoons Rustic Garlic Blend
- ½ cup white wine
- 3 cups chicken stock
- 4 tablespoons butter
- 1 cup grated parmesan cheese
- fresh basil
Directions
- Preheat oven to 400ºF. Toss bell pepper halves with olive oil and Cowboy Rub. Place cut side up in a baking dish. Bake for 20 minutes or until tender.
- Reduce heat to 375ºF. Line a sheet pan with parchment paper. Lay slices of prosciutto in a single layer on the parchment lined sheet pan. Bake for about 10 minutes or until crisp. Transfer to a paper towel lined plate. Once cool, crumble the crisp prosciutto into bits. Set aside until serving.
- Meanwhile, prepare the risotto. Heat oil in a large saucepan over medium heat. Add onion and sauté for about 5 minutes or until translucent.
- Add rice and cook, stirring often, until lightly toasted, about 2-3 minutes.
- Add corn, zucchini, and Rustic Garlic Blend and cook for 3 minutes more.
- Add white wine and cook until absorbed by the rice.
- Add chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until rice is al dente.
- Remove pan from heat and stir in butter and parmesan. Season with salt and pepper to taste.
- Fill cooked peppers with prepared risotto. Top with prosciutto bits and fresh basil.
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