Dinner

Risotto stuffed peppers is for Dinner.

Risotto stuffed peppers takes several minutes to prepare.

Risotto stuffed peppers takes several minutes to cook.

Risotto stuffed peppers makes 4 servings.

The ingredients for Risotto stuffed peppers are:

1 cup uncooked risotto rice
2 tbsp butter
2 tbsp olive oil
3 cups chicken broth
4 medium red bell peppers
2 cups arugula
1oz (about 1/4 cup) fat free feta

Here is how you make Risotto stuffed peppers:

Melt butter into oil in med sauce pan.Add rice and stir for approx. 2 min.1 cup at a time, add chicken broth and occasionally stir until absorbed.Remove from heat, but keep in pan.Halve and seed bell peppers and season insides with salt/pepper.Stir in arugula to rice.Stir in feta to rice.Season with Salt/Pepper to taste.Stuff bell pepper halves and place into 9x13" baking dish.Bake at 400* for approx 30 min. Serving Size: Makes 4 servings (2 bell pepper halves/serving)Number of Servings: 4Recipe submitted by SparkPeople user TINK822.

The nutritional information for Risotto stuffed peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 328.3

• Total Fat: 13.3 g
• Cholesterol: 19.0 mg
• Sodium: 879.8 mg
• Total Carbs: 50.4 g
• Dietary Fiber: 1.8 g
• Protein: 7.4 g