Risotto-Stuffed Bell Peppers

Name: Risotto-Stuffed Bell Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
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

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Preparation 20 min
Cooking 40 min
Servings 4

Sans noix
Sans gluten
Sans oeufs

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

- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Cut off the top of the peppers and remove the seeds. If needed, cut a thin slice off the base of the peppers so they stand firmly. Place the peppers in a 20 cm (8-inch) square baking dish. Brush the outside of the peppers with the olive oil. Set aside.
- In a bowl, combine the risotto, chicken, cheese and peas. Season with salt and pepper. Spoon the stuffing into the pepper cavities. Close the peppers with their cap.
- Roast for about 40 minutes or until the peppers are golden brown and the stuffing is warm through.

Risotto-Stuffed Bell Peppers

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Preparation

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