Peppers Stuffed With Leek Risotto

Vegan Chef Day

Vegan peppers stuffed with leek risotto

Looking for a wholesome and delicious vegan recipe? Try this Peppers Stuffed With Leek Risotto – it’s a treat for the taste buds!

Serves: 2
Prep Time: 12 minutes
Cooking Time: 45 minutes


  1. 500ml water
  2. 2t stock powder
  3. 1 leek
  4. 1 large garlic clove
  5. 1T extra virgin olive oil
  6. 150g /1 cup risotto rice (arborio, carnaroli etc)
  7. 120ml /1/2c white wine
  8. 1/2T rosemary
  9. 60g baby spinach
  10. salt
  11. 3 peppers
  12. 1T pine nuts


  • Preheat the oven to 200c
  • Heat the water with the stock in a pan, once hot lower the heat
  • Finely chop the garlic and roughly slice the leek
  • In a large pan heat the oil, add the garlic and leek
  • Fry on a low to medium heat, this will take a while but the leek needs to be on a low heat as it burns easily
  • Once the leek is soft add the rice and mix well
  • Add the wine and mix well again
  • Allow the wine to reduce by half
  • Add the rosemary either whole or chopped finely, depending on your preference
  • Add the stock 1/2 a cup at a time, allowing it to be absorbed almost completely before adding the next
  • This process may take 30 minutes or so
  • Once the rice is cooked add salt to taste
  • Cut the top off the peppers and remove the seeds and the bitter membrane
  • Fill with the risotto, wrap each in foil and bake for 30 minutes
  • Toast the pine nuts and scatter on top

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?