Chicken Risotto Stuffed Peppers
StuffedChicken 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 peppers1 bunch of long green onions, chopped2 carrots, finely chopped2 cloves of garlic, chopped3 Tbls of extra virgin olive oil4 Tbls of butter1 pound of ground chicken1 cup of Arborio rice1/2 cup of Marsala wine1/2 tsp of dried tarragon1/2 tsp of thyme6 cups of chicken broth1 8oz can of tomato sauce1 cup of fresh grated parmesan cheese1 tsp of salt1 tsp of fresh ground black pepper1/4 cup of fresh Italian flat leaf parsley8oz. of shredded mozzarella cheese1 15oz can of tomato sauce1 tsp dried basil1 tsp of dried oreganoPREPARATION 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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