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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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Ingredients

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Directions

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  • 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.

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  • 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; 14 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 4 g monounsaturated fat; 54 mg cholesterol; 426 mg sodium. 334 mg potassium; 20 g carbohydrates; 3 g fiber; 3 g sugar; 16 g protein; 777 IU vitamin a; 52 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 3 mg iron;

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