Gluten Free Sweet Peppers Stuffed with Applewood Bacon Risotto

sweet peppers stuffed with bacon risotto
Photo: Kritsada Panichgul
Prep Time:
30 mins
Cook Time:
20 mins
Stand Time:
5 mins
Bake Time:
30 mins
Total Time:
1 hrs 25 mins


  • 6 slices applewood bacon, coarsely chopped

  • ½ cup chopped onion (1 medium)

  • ¾ cup Arborio rice

  • 1 14.5 ounce can gluten-free reduced-sodium chicken broth

  • ¾ cup dry white wine or reduced-sodium chicken broth

  • 1 cup frozen peas, thawed

  • 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)


  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°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 (per serving)

235 Calories
7g Fat
28g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 235
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 392mg 17%
Total Carbohydrate 28g 10%
Total Sugars 6g
Protein 9g
Vitamin C 1.1mg 6%
Calcium 70.7mg 5%
Iron 1.6mg 9%
Potassium 249mg 5%
Folate, total 84.7mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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