Sweet Peppers Stuffed with Applewood Bacon Risotto

Use various colors of sweet peppers to give this dish the most attractive look.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 20 mins
  • Stand: 5 mins

Sweet Peppers Stuffed with Applewood Bacon Risotto

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Directions

  1. For risotto, in a large saucepan cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in saucepan. Set bacon aside. Cook onion in the reserved drippings until tender. Add rice; cook and stir for 2 minutes. Carefully stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed. Remove 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, preheat oven to 375 degrees F. Cut tops off small sweet peppers or halve large sweet peppers lengthwise. Remove seeds and membranes. Spoon risotto into peppers. Place in a shallow baking dish. Cover with foil.
  3. Bake for 30 to 45 minutes or until heated through. If desired, sprinkle with basil.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed through Step 2. Chill for 2 to 12 hours. (Or freeze for up to 6 months.) Bake chilled peppers, covered, for 50 to 55 minutes or until heated through. (Or bake frozen peppers, covered, about 1 hour or until heated through.) If desired, sprinkle with basil.

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Nutrition Facts (Sweet Peppers Stuffed with Applewood Bacon Risotto)

  • Per serving:
  • 235 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g monounsaturated fat ),
  • 13 mg chol. ,
  • 392 mg sodium ,
  • 28 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 9 g pro.
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