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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Chicken or Tofu Stuffed Bell Peppers Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions