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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3.5 by 3 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Stuffed Peppers Risotto

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. For filling, in a 2-quart saucepan combine rice and broth; bring to boiling. Reduce heat and simmer, covered, 15 minutes.
  2. 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.
  3. 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.
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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.
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