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Four Cheese Arborio Stuffed Red Bell Peppers Recipe

Four Cheese Arborio Stuffed Red Bell Peppers Recipe

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Four Cheese Arborio Stuffed Red Bell Peppers

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Ingredients:

Serving

3 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 (6 oz) can tomato paste
1 (28 oz) can crushed tomatoes
2 1/2 cups water
1 tbsp italian seasoning
salt and pepper
1 tbsp sugar (optional)
2 cups water
1 cup arborio rice
1 (15 oz) container part-skim ricotta cheese
1 cup shredded low-moisture part-skim mozzarella cheese
1/4 cup parmesan cheese
1/4 cup romano cheese
1/4 tsp garlic powder
1 egg, slightly beaten
1/2 tsp salt
1/8 tsp black pepper
4 large red bell peppers
fresh parsley

Directions:

For the sauce: In a large saucepan, over low heat, sweat onions and garlic in the extra-vigin olive oil until tender (about 5 min) but with no color. Add the tomato paste and cook over medium heat for 2 minutes, stirring constantly. Add the crushed tomatoes, water, and Italian seasoning. Season with salt and pepper to taste. Add the tablespoon of sugar if desired to cut the acidity or tartness of the sauce. Simmer for 1 hour on low heat.
For the filling: While the sauce is simmering, bring the 2 cups water to a boil. Add arborio rice. Return to a boil, reduce heat. Cover and simmer 10-12 minutes. Rice should be al dente. Transfer rice to a large bowl and allow to cool.
When the rice is cool, add the cheeses, garlic powder, egg, salt, and black pepper. Combine well.
Cut red bell peppers in half, from top to bottom. Remove seeds and white membranes. Place pepper halves, cut side down, on a large microwave safe plate. Cover loosely with plastic wrap, and microwave on high for 4 minutes just to slightly soften the peppers
Fill the pepper halves with about 1/2 cup filling. There should be enough for all 8 halves, don't be afraid to mound the mixture.
Place peppers in a 9 x13 x2 baking dish. Add the sauce around the peppers, just until the sauce comes half way up the sides of the peppers, not to cover.
Bake uncovered in a 375 degree oven for 40 min or until the peppers are tender and the cheese is golden brown.
Spoon sauce over the peppers and garnish with chopped fresh parsley to serve.
Note: Any additional sauce left may be served on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	284.13 Kcal (1190 kJ)
Calories from fat	114.46 Kcal
		% Daily Value*
Total Fat	12.72g	20%
Cholesterol	40.04mg	13%
Sodium	435.13mg	18%
Potassium	172.35mg	4%
Total Carbs	28.1g	9%
Sugars	4.59g	18%
Dietary Fiber	1.56g	6%
Protein	11.3g	23%
Vitamin C	61.5mg	102%
Vitamin A	1.5mg	49%
Iron	25.6mg	142%
Calcium	273.3mg	27%

Amount Per 100 g
Calories	94.48 Kcal (396 kJ)
Calories from fat	38.06 Kcal
		% Daily Value*
Total Fat	4.23g	20%
Cholesterol	13.31mg	13%
Sodium	144.68mg	18%
Potassium	57.31mg	4%
Total Carbs	9.34g	9%
Sugars	1.53g	18%
Dietary Fiber	0.52g	6%
Protein	3.76g	23%
Vitamin C	20.4mg	102%
Vitamin A	0.5mg	49%
Iron	8.5mg	142%
Calcium	90.9mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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