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A popular stuffed pepper main dish filled with precooked chicken, asparagus, tarragon, and rice cooked with whipping cream.

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For filling, in a 2-quart saucepan combine rice and broth; bring to boiling. Reduce heat and simmer, covered, 15 minutes.

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  • 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

266 calories; fat 14g; cholesterol 54mg; saturated fat 5g; carbohydrates 20g; mono fat 4g; poly fat 4g; insoluble fiber 3g; sugars 3g; protein 16g; vitamin a 777.4IU; vitamin c 52mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.5mg; vitamin b6 0.4mg; folate 36.3mcg; vitamin b12 0.2mcg; sodium 426mg; potassium 334mg; calcium 90.9mg; iron 2.7mg.
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