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Sweet Peppers Stuffed with Applewood Bacon Risotto

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  • Makes: 6 servings
  • Prep: 30 mins
  • Stand: 5 mins
  • Cook: 20 mins 375°F

Sweet Peppers Stuffed with Applewood Bacon Risotto

Directions

  1. In a large saucepan cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon of the bacon drippings in saucepan. Set bacon aside. Cook onion in reserved drippings until tender. Add rice; cook and stir for 2 minutes more. Carefully stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed. Remove saucepan from heat. Stir in bacon and peas. Let stand, covered, for 5 minutes. Stir in cheese. If desired, season to taste with salt and black pepper.
  1. Meanwhile, cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds.
  1. Preheat oven to 375 degrees F. Spoon risotto mixture into peppers. Place in a shallow baking dish. Cover with foil.
  1. Bake peppers, covered, for 30 to 45 minutes or until heated through. If desired, sprinkle with basil.

Nutrition Facts (Sweet Peppers Stuffed with Applewood Bacon Risotto)

  • Per serving:
  • 235 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 13 mg chol.,
  • 392 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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