If you make risotto then you know risotto doesn’t reheat so well and you might want to make some sort of risotto balls out of the leftover. I wanted to do something different so I thought of some sort of Italian inspired “Popper.” A “Popper” is usually a spicy pepper stuffed with cheese. I thought the perfect pepper to use would be those spicy and sweet cherry peppers. I added about a 1/2 slice of sharp provolone to each pepper, added an egg to my risotto and rolled them in seasoned whole wheat panko and they came out delicious! This one is a crowd pleaser I doubt you will have any leftovers after you make these. You can use this recipe with my Risotto with Black Truffle recipe (but you don’t need the truffles here) or another person’s recipe should work….but no guarantees.

Ingredients for about 8 servings

2 cups leftover risotto

1 XL egg

8 sweet/hot jared cherry peppers

4 slices sharp provolone cheese

1 cup whole wheat panko bread crumbs – unseasoned

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/8 teaspoon granulated garlic

1/4 teaspoon oregano

1/4 teaspoon basil

non stick spray

Directions

Preheat your oven to 350 degrees F.

Spray a baking sheet with nonstick spray.

Mix a slightly beaten egg into your risotto and put to the side.

Shake the liquid off the cherry peppers and stuff them with provolone cheese.

In a small bowl combine the crumbs and seasoning and set to the side.

Take about a quarter cup of risotto and encase the stuffed cherry pepper. You roll it in your hands like you are making a meatball. The mixture will be soft.

Repeat till you are out of stuffed peppers and risotto. If you can get more out this …do so.

Now start rolling the balls in the crumbs. I found it easiest to keep lifting the ball and dropping it in and roll it at the same time.

Put the balls on the oil sprayed pan in the oven for 20 minutes or until they seem cooked.

Let the balls cool a few minutes and serve with tomato sauce.

Everyone will Forking Love them!