Stuffed peppers

As part of the Foodbuzz Tastemakers program the other day I came back home to find a nice little surprise. Birds Eye sent me a sample of their new Steamfresh Chef’s Favorites. Being Italian, I decided to try one of their Risotti to see how they fared with those. Risotto is quite hard to make and I consider risotto the true test of quality for anyone cooking Italian food. I think they passed the test with flying colors, much better than a lot of restaurant risottos, if not quite my mom’s one.

Anyway, I think this product makes for a pretty good quick and light side for your dishes, but I wanted to get a full meal out of it, so I decided to use the risotto to make some stuffed peppers. I simply cooked the rice, added in a bit of tuna and used them to stuff a couple of peppers. They turned out really really good. I think next time, when I won’t be about to wear bathing suits, I might add a little bit of cheese to make it even more tasty.

Stuffed peppers


  • 2 peppers
  • 1 tuna can
  • 1 packet Birds Eye Chef’s Favorites Creamy Primavera Risotto


  1. Super easy recipe. Wash the pepper and roast it whole in the oven under the broiler for 15-20 minutes turning the pepper around every couple of minutes to uniformly char the outer skin. As soon as, the peppers are charred, skin them and cut the top off. Clean out the seeds and set aside.
  2. Prepare the Creamy Primavera Risotto in the microwave according to the instructions. When it is done mix it with the tuna and stuff in the peppers. Place the peppers in the oven and warm them up for a couple of minutes until they are all nice and warm.
  3. Enjoy your easy and super-tasty dinner!

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