Chicken or Tofu Stuffed Bell Peppers Risotto Recipe

Name: Chicken or Tofu Stuffed Bell Peppers Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup uncooked long grain brown rice; 1 ¼ cups reduced-sodium chicken broth or 1 ¼ 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; ½ cup sliced onion; ¼ cup low-fat plain yogurt; ¼ cup pine nuts or ¼ cup chopped walnuts; salt and pepper

Servings: persons

½ cup uncooked long grain brown rice
1 ¼ cups reduced-sodium chicken broth or 1 ¼ 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
½ cup sliced onion
¼ cup low-fat plain yogurt
¼ cup pine nuts or ¼ 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.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup uncooked long grain brown rice, 1 ¼ cups reduced-sodium chicken broth or 1 ¼ 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, and more.

Yes, Chicken or Tofu Stuffed Bell Peppers Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken or Tofu Stuffed Bell Peppers Risotto

How did you like this recipe?

Frequently Asked Questions