Risotto-Stuffed Bell Peppers

Risotto-Stuffed Bell Peppers

  • Preparation 20 min
  • Cooking 40 min
  • Servings 4
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

    • 4 medium bell peppers of various colours
    • 15 ml (1 tbsp) olive oil
    • 250 ml (1 cup) leftover risotto
    • 250 ml (1 cup) diced cooked chicken or crumbled white tuna
    • 125 ml (½ cup) grated mozzarella cheese
    • 125 ml (½ cup) frozen peas, thawed
    • Salt and pepper

Preparation

Personal Note