Stuffed Peppers Risotto

 A popular stuffed pepper main dish filled with precooked chicken, asparagus, tarragon, and rice cooked with whipping cream.

Ingredients

    1/2 cup uncooked Arborio or long grain white rice
    1 1/4 cups reduced-sodium chicken broth
    4 small or 2 large sweet peppers
    Salt and ground black pepper
    3 ounces Parmesan or Romano cheese
    1 cup 1-inch pieces asparagus or fresh broccoli florets
    1 cup cubed cooked chicken
    2 teaspoons snipped fresh tarragon or oregano or 1/2 tsp. dried tarragon or oregano, crushed
    1/4 cup whipping cream
    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

 
Per Serving: 

cal. (kcal) 266,

 Fat, total (g) 14, 

chol. (mg) 54, 

sat. fat (g) 5,

 carb. (g) 20, 

Monounsaturated fat (g) 4, 

Polyunsaturated fat (g) 4, 

fiber (g) 3, 

sugar (g) 3, 

pro. (g) 16, 

vit. A (IU) 777.44, 

vit. C (mg) 51.96, 

Thiamin (mg) 0.13, 

Riboflavin (mg) 0.17, 

Niacin (mg) 4.54, 

Pyridoxine (Vit. B6) (mg) 0.41, 

Folate (µg) 36.29, 

Cobalamin (Vit. B12) (µg) 0.18, 

sodium (mg) 426, 

Potassium (mg) 334, 

calcium (mg) 90.87, 

iron (mg) 2.7, 

Percent Daily Values are based on a 2,000 calorie diet
 

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