Try using a variety of colors of sweet peppers for an eye-catching presentation.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large saucepan cook bacon over medium heat until crisp. Drain; reserve 1 Tbsp. of the bacon drippings in saucepan. Set 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.

  • Meanwhile, halve large peppers lengthwise or cut tops off small peppers. 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; 7 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 13 mg cholesterol; 392 mg sodium. 249 mg potassium; 28 g carbohydrates; 3 g fiber; 6 g sugar; 9 g protein; 0 g trans fatty acid; 2915 IU vitamin a; 105 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 2 mg iron;