Chicken or Tofu Stuffed Bell Peppers Risotto

• 12 cup uncooked long grain brown rice
• 1 14 cups reduced-sodium chicken broth or 1 14 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
• 12 cup sliced onion
• 14 cup low-fat plain yogurt
• 14 cup pine nuts or 14 cup chopped walnuts
• salt and pepper

1. For Filling:.
2. - In a 2-quart saucepan, combine rice and broth; bring to boiling.
3. Reduce heat and simmer, covered, 15 minute.
4. - Saute oniosns in skillet and set aside.
5. At the same time, cut tops off peppers.
6. Remove membranes and seeds.
7. 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.
8. Stir asparagus, chicken cubes, and onions into rice.
9. Cover and cook 5 min more.
10. Stir in yogurt, cheese, and nuts.
11. Spoon filling into peppers.
12. Garnish with parsley if desired.

long grain brown rice, chicken broth, bell peppers, lowfat parmesan cheese, asparagus, chicken, onion, lowfat plain yogurt, nuts, salt

Taken from www.food.com/recipe/chicken-or-tofu-stuffed-bell-peppers-risotto-328776 (may not work)