Vegetarian

Stuffed Peppers "Risotto" is for Side Dish.

Stuffed Peppers "Risotto" takes 10 minutes to prepare.

Stuffed Peppers "Risotto" takes 25 minutes to cook.

Stuffed Peppers "Risotto" makes 4 servings.

The ingredients for Stuffed Peppers "Risotto" are:

* 1/2 cup uncooked long grain brown rice
* 1-1/4 cups reduced-sodium chicken broth
* 4 small or 2 large sweet peppers
* Salt and ground black pepper
* 3 oz. Parmesan or Romano cheese
* 1 cup 1-inch pieces asparagus or fresh broccoli florets
* 1 cup cubed cooked chicken
* 2 tsp. 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

Here is how you make Stuffed Peppers "Risotto":

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. Number of Servings: 4Recipe submitted by SparkPeople user TKEIKS.

The nutritional information for Stuffed Peppers "Risotto" is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 330.7

• Total Fat: 17.2 g
• Cholesterol: 47.5 mg
• Sodium: 553.9 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 4.0 g
• Protein: 19.9 g

Stuffed Peppers "Risotto" is Italian cuisine.

The dietary needs meet for Stuffed Peppers "Risotto" is Vegetarian