Stuffed Peppers Risotto
A popular stuffed pepper main dish filled with precooked chicken, asparagus, tarragon, and rice cooked with whipping cream.
Ingredients
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1/2 cup uncooked Arborio or long grain white rice
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1-1/4 cups reduced-sodium chicken broth
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4 small or 2 large sweet peppers
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Salt and ground black pepper
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3 oz. Parmesan or Romano cheese
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1 cup 1-inch pieces asparagus or fresh broccoli florets
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1 cup cubed cooked chicken
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2 tsp. snipped fresh tarragon or oregano or 1/2 tsp. dried tarragon or oregano, crushed
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1/4 cup whipping cream
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1/4 cup pine nuts or chopped walnuts, toasted, if desired
Directions
1.
For filling, in a 2-quart saucepan combine rice and broth; bring to boiling. Reduce heat and simmer, covered, 15 minutes.
2.
Meanwhile, cut tops off small peppers, or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water oven for 3 minutes. Remove; drain, cut sides down, on paper towels. Place in a serving dish cut side up. Sprinkle lightly with salt and black pepper; set aside.
3.
With a vegetable peeler, shave 1 ounce of the Parmesan in thin strips; set aside. Finely shred or grate the remaining Parmesan; set aside. Stir asparagus or broccoli, chicken, and herb into rice. Cover and cook 5 minutes more. Stir in whipping cream, shredded or grated cheese, and nuts. Spoon filling into peppers. Top with shaved cheese. Makes 4 servings.
Nutrition information
Calories 266, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 4 g, Cholesterol 54 mg, Sodium 426 mg, Carbohydrate 20 g, Total Sugar 3 g, Fiber 3 g, Protein 16 g. Daily Values: Vitamin C 88%, Calcium 9%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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