Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Credit: Kritsada Panichgul

Recipe Summary

prep:
30 mins
stand:
5 mins
cook:
20 mins
bake:
30 mins
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds.

  • Preheat oven to 375°F. Spoon risotto mixture into peppers. Place in a shallow baking dish. Cover with foil.

  • Bake peppers, covered, for 30 to 45 minutes or until heated through. If desired, sprinkle with basil.

Nutrition Facts

235 calories; fat 7g; cholesterol 13mg; saturated fat 3g; carbohydrates 28g; mono fat 1g; insoluble fiber 3g; sugars 6g; protein 9g; vitamin a 2915.4IU; vitamin c 1.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 84.7mcg; vitamin b12 0.1mcg; sodium 392mg; potassium 249mg; calcium 70.7mg; iron 1.6mg.
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