Chicken or Tofu Stuffed Bell Peppers Risotto |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This recipe is low fat and amazing. It doesn't use ground meat like most stuffed pepper recipes and can easily be made vegetarian. I found it from Better Home and Gardens and modified it to my taste. Ingredients:
1/2 cup uncooked long grain brown rice |
1 1/4 cups reduced-sodium chicken broth or 1 1/4 cups vegetable broth, for veg. version |
4 small bell peppers (any color) or 2 large bell peppers |
3 ounces low-fat parmesan cheese or 3 ounces romano cheese |
1 cup asparagus |
1 cup cubed cooked chicken or 1 cup extra firm tofu, for vegetarian version |
1/2 cup sliced onion |
1/4 cup low-fat plain yogurt |
1/4 cup pine nuts or 1/4 cup chopped walnuts |
salt and pepper |
Directions:
1. For Filling:.
2. - In a 2-quart saucepan, combine rice and broth; bring to boiling. Reduce heat and simmer, covered, 15 minute.
3. - Saute oniosns in skillet and set aside.
4. At the same time, cut tops off peppers. Remove membranes and seeds. In a 4-quart pot, immerse peppers in boiling water, boil peppers for at least 3-5 minute Remove, drain, and set aside for later.
5. Stir asparagus, chicken cubes, and onions into rice. Cover and cook 5 min more. Stir in yogurt, cheese, and nuts.
6. Spoon filling into peppers.
7. Garnish with parsley if desired.
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