• 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.

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

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

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Nutrition Facts

235 calories, 7 g fat (3 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 13 mg cholesterol, 392 mg sodium, 28 g carbohydrates, 3 g fiber, 6 g sugar, 9 g protein.


1 Ratings
  • 5 Rating Star 1