Sweet Peppers Stuffed with Applewood Bacon Risotto
- 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.
- 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.
- Bake for 30 to 45 minutes or until heated through. If desired, sprinkle with basil.
From the Test Kitchen
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.
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.