Chicken or Tofu Stuffed Bell Peppers Risotto

Submitted by Chef #976273

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 4 peppers
• Serves: 4

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.