Président® Feta Crumbles Stuffed Peppers with Rice, Orange & Oregano
Kick off your next gathering with these risotto-stuffed peppers that highlight the fresh taste of Président® Feta.
Prep Time
30 minCook Time
10 minServings
4Saffron Risotto Ingredients
- 2 cup Arborio or carnaroli rice
- 1 tbsp olive oil
- 12 piquillo peppers
- 1/2 onion finely diced
- 1 cup white wine
- 6 cup vegetable stock
- 2 tbsp butter
- 1/2 cup grated parmesan cheese
- 1 pinch saffron
Saffron Risotto Directions
- Simmer the vegetable stock with saffron.
- On medium heat, sweat the onion with no color for 3 minutes.
- Add the rice, and toast for 1 minute. Then add the white wine.
- Slowly add stock to the rice, ladle by ladle, stirring continuously.
- After 10-12 minutes, the rice should be al dente but not mushy.
- Mount with the butter and cheese, and check for seasoning.
- Chill the risotto in the refrigerator.
Stuffed Pepper Ingredients
- 6 oz package Président® Feta Crumbles or Président® Fresh Goat Cheese
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves freshly shaved
- 1 onion julienned
- 15 heirloom or cherry tomatoes
- 1 cup white wine
- 2 bunches kale
- Oregano
- Chili flakes
Stuffed Pepper Directions
- Preheat the oven to 400°F.
- Drain and remove the seeds from the piquillos, then spoon in about 1 tablespoon saffron risotto into each pepper.
- In a cast-iron skillet, warm the onion, garlic and chili in the olive oil on medium for 2-3 minutes, until toasted.
- Add the tomatoes, kale and stuffed piquillo peppers. Cook on the stovetop for about 7 minutes.
- Add the white wine to deglaze and cook until dry.
- Place the mixture in the 400°F oven for 8-10 minutes, until the vegetables have softened and the rice is warm.
Expert Tip
If you can't find Arborio or carnaroli rice, jasmine rice can work as a substitute.
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