Stuffed Peppers "Risotto"

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Nutritional Info
  • 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

View full nutritional breakdown of Stuffed Peppers "Risotto" calories by ingredient
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A great side to any dish or can work as a light meal during those hot summer nights. A great side to any dish or can work as a light meal during those hot summer nights.
Number of Servings: 4


    * 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


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: 4

Recipe submitted by SparkPeople user TKEIKS.

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