Chicken Risotto Stuffed Peppers

Chicken Risotto Stuffed Peppers is an elegant dinner for any day of the week. This is one of my favorite recipes to make when friends come over.

Sweet bell peppers combined with the rich flavor of the risotto provide a satisfying meal. Or course you can always replace the chicken with beef, pork, veal, vegetable or Italian sausage.

For this Chicken Risotto Stuffed Peppers recipe it’s best to steam the peppers and let them cool before stuffing. When I make beef stuffed peppers I sometimes stuff them raw and cook them in a nice red gravy for hours. It creates a complete different flavor. Enjoy!
INGREDIENTS

6 red bell peppers

1 bunch of long green onions, chopped

2 carrots, finely chopped

2 cloves of garlic, chopped

3 Tbls of extra virgin olive oil

4 Tbls of butter

1 pound of ground chicken

1 cup of Arborio rice

1/2 cup of Marsala wine

1/2 tsp of dried tarragon

1/2 tsp of thyme

6 cups of chicken broth

1 8oz can of tomato sauce

1 cup of fresh grated parmesan cheese

1 tsp of salt

1 tsp of fresh ground black pepper

1/4 cup of fresh Italian flat leaf parsley

8oz. of shredded mozzarella cheese

1 15oz can of tomato sauce

1 tsp dried basil

1 tsp of dried oregano
PREPARATION

Cut the tops off the peppers and clean out the insides.

Place the peppers and tops in a large steamer and cook until tender.

Set aside to cool.

In a large heavy bottom pot, sauté the onions, carrots and garlic in the olive oil and butter for 2 to 3 minutes.

Add the ground chicken and chop into little pieces with a wooden spoon.

Cook the chicken for another 2 minutes.

Stir in the rice and cook until slightly browned.

Stir in the wine and keep stirring until the wine is absorbed by the rice.

Add the tarragon and thyme.

Stir in the chicken broth one cup at a time until each cup is absorbed by the rice.

Add the 8oz tomato sauce.

Stir in the parmesan cheese and parsley.

Season with salt and pepper.

Pre-heat the oven to 350 degrees.

Carefully stuff the peppers and place them standing up in a glass baking dish. Trim the bottoms so they are flat.

Top the peppers with the mozzarella cheese.

Place the tops back on.

Pour the 15oz tomato sauce all over the tops and side.

Sprinkle with the basil and oregano.

Bake for 15 to 20 minutes until cheese is melted
Serves 6 people

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