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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sweet Peppers Stuffed with Applewood Bacon Risotto

Makes: 6 servings
Prep 30 mins Stand 5 mins Cook 375°F 20 mins Bake 30 mins
Sweet Peppers Stuffed with Applewood Bacon Risotto
Ingredients
  • 6  slices  applewood bacon, coarsely chopped
  • 1/2  cup  chopped onion (1 medium)
  • 3/4  cup  Arborio rice
  • 1 14 1/2 ounce can  reduced-sodium chicken broth
  • 3/4  cup  dry white wine or reduced-sodium chicken broth
  • 1  cup  frozen peas, thawed
  • 1/3  cup  finely shredded Parmigiano-Reggiano cheese or Parmesan cheese
  •  Salt (optional)
  •  Ground black pepper (optional)
  • 6  small  or 3 large red, yellow, or green sweet peppers
  • 1  tablespoon  snipped fresh basil or Italian (flat-leaf) parsley (optional)
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.

2. Meanwhile, cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds.

3. Preheat oven to 375 degrees F. Spoon risotto mixture into peppers. Place in a shallow baking dish. Cover with foil.

4. 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 235,
  • Fat, total (g) 7,
  • chol. (mg) 13,
  • sat. fat (g) 3,
  • carb. (g) 28,
  • Monosaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 6,
  • pro. (g) 9,
  • vit. A (IU) 2915,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 392,
  • Potassium (mg) 249,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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