Stuffed Peppers Risotto From Better Homes And Gardens

• 1/2 cup uncooked Arborio or long grain white rice
• 1-1/4 cups reduced-sodium chicken broth
• 4 small or 2 large sweet peppers
• Salt and ground black pepper
• 3 oz. Parmesan or Romano cheese
• 1 cup 1-inch pieces asparagus or fresh broccoli florets
• 1 cup cubed cooked chicken
• 2 tsp. snipped fresh tarragon or oregano or 1/2 tsp. dried tarragon or oregano, crushed
• 1/4 cup whipping cream
• 1/4 cup pine nuts or chopped walnuts, toasted, if desired

1. 1. For filling, in a 2-quart saucepan combine rice and broth; bring to boiling. Reduce heat and simmer, covered, 15 minutes.
2. 2. Meanwhile, cut tops off small peppers, or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water oven for 3 minutes. Remove; drain, cut sides down, on paper towels. Place in a serving dish cut side up. Sprinkle lightly with salt and black pepper; set aside.
3. 3. With a vegetable peeler, shave 1 ounce of the Parmesan in thin strips; set aside. Finely shred or grate the remaining Parmesan; set aside. Stir asparagus or broccoli, chicken, and herb into rice. Cover and cook 5 minutes more. Stir in whipping cream, shredded or grated cheese, and nuts. Spoon filling into peppers. Top with shaved cheese. Makes 4 servings.

long grain white rice, chicken broth, sweet peppers, salt, parmesan, fresh broccoli, chicken, tarragon, whipping cream, pine nuts

Taken from www.epicurious.com/recipes/member/views/stuffed-peppers-risotto-from-better-homes-and-gardens-1240970 (may not work)