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- 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 fresh ground black pepper
- 3 oz. Parmesan or Romano cheese
- 1 cup 1-inch pieces of asparagus or fresh broccoli florets
- 1 cup cubed cooked chicken
- 2 teaspoons snipped fresh tarragon OR oregano or 1/2 tsp. dried & crushed
- 1/4 cup whipping cream
- 1/4 cup pine nuts or chopped walnuts (optional)
1) For filling, in a 2-qt saucepan combine rice and broth. Bring to a boil, reduce heat, cover & simmer 15 minutes.
2) Meanwhile, cut off tops of small peppers or halve large peppers lengthwise. Remove membranes and seeds. Immerse peppers in boiling water for 3 minutes. Remove & drain cut sides down on paper towels. Place in a serving dish cut side up, sprinkle lightly with salt & pepper.
3) With a vegetable peeler, shave 1 oz of the Parmesan into thin strips; set aside. Shred or grate the rest. Stir asparagus or broccoli, chicken, and herb into rice. Cover and cook 5 minutes more. Stir in whipping cream, shredded cheese, and nuts. Spoon filling into peppers. Top with shaved cheese.
Makes 4 servings.
I used green beans instead of asparagus/broccoli (taste preference) and grated parmesan (the kind you buy in the shaker) because it's what we had on hand. I used about 1/2 cup and it was plenty cheesy!