Connoisseurus Veg · by Alissa★ 5.0 (1)
Creamy Vegan Risotto Stuffed Peppers with Asparagus and Sun-Dried Tomatoes
NUTRITION · PER SERVING35M COOK
CAL 25%·PRO 21%
CARBS 88G70% OF CAL
4G FIBER68G OTHER15G TOTAL SUGAR
FAT 11G20% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted red pepper halves stuffed with creamy vegan risotto enriched with cashew cream, sun-dried tomatoes, and asparagus. An elegant vegetable-forward main course.
mainitalian⚙️ food processor🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 red bell peppers
- 1 tbsp. olive oil
- 1/2 cup raw cashews (soaked in water 4-8 hours and drained)
- 2 tbsp. water
- 2 tbsp. lemon juice
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1/2 cup oil packed sun-dried tomatoes (drained and finely chopped)
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4-5 cups of vegetable broth
- 12 medium asparagus spears (trimmed and cut into 1 inch pieces)
- salt and pepper to taste
At a glance
PER SERVING · TIME 35M
CAL 25%·PRO 21%
CARBS 88G70% OF CAL
4G FIBER68G OTHER15G TOTAL SUGAR
FAT 11G20% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 972mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 815mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 972MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.