Stuffed Peppers Risotto
A popular stuffed pepper main dish filled with precooked chicken, asparagus, tarragon, and rice cooked with whipping cream.
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Stuffed Peppers Risotto
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Directions
- For filling, in a 2-quart saucepan combine rice and broth; bring to boiling. Reduce heat and simmer, covered, 15 minutes.
- Meanwhile, cut tops off small peppers, or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water oven for 3 minutes. Remove; drain, cut sides down, on paper towels. Place in a serving dish cut side up. Sprinkle lightly with salt and black pepper; set aside.
- With a vegetable peeler, shave 1 ounce of the Parmesan in thin strips; set aside. Finely shred or grate the remaining Parmesan; set aside. Stir asparagus or broccoli, chicken, and herb into rice. Cover and cook 5 minutes more. Stir in whipping cream, shredded or grated cheese, and nuts. Spoon filling into peppers. Top with shaved cheese. Makes 4 servings.
Nutrition Facts (Stuffed Peppers Risotto)
- Per serving:
- 266 kcal ,
- 14 g fat
- (5 g sat. fat ,
- 4 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 54 mg chol. ,
- 426 mg sodium ,
- 20 g carb. ,
- 3 g fiber ,
- 3 g sugar ,
- 16 g pro.