Log In Sign Up

Stuffed Peppers Risotto


Welcome to the JustMommies Message Boards.

We pride ourselves on having the friendliest and most welcoming forums for moms and moms to be! Please take a moment and register for free so you can be a part of our growing community of mothers. If you have any problems registering please drop an email to boards@justmommies.com.

Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!

Reply Post New Topic
  Subscribe To Main Dishes LinkBack Topic Tools Search this Topic Display Modes
  #1  
February 19th, 2007, 06:17 AM
Lindsey608's Avatar Platinum Supermommy
Join Date: Dec 2005
Location: TX
Posts: 18,126
Send a message via Yahoo to Lindsey608
Stuffed Peppers Risotto

- 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!
__________________


Reply With Quote
Reply

Topic Tools Search this Topic
Search this Topic:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



All times are GMT -7. The time now is 03:29 PM.



Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0