Try this Stuffed Peppers Risotto recipe, or contribute your own.
Suggest a better description* Combine rice and broth; bring to a boil. Reduce heat and simmer, covered 15 minutes.
* Meanwhile, cut tops off small peppers, or halve large peppers lengthwise. Remove membranes. In a 4-quart Dutch oven, immerse peppers in boiling water for 3 minutes. Remove, drain cut sides down, on paper towels. Place in a serving dish cut side up. Sprinkle lightly with salt and pepper.
* Stir in asparagus or broccoli, chicken, and herb into rice. Cover and cook 5 minutes more. Stir in whipping cream, shredded or grated cheese, and nuts. Spoon filling into peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 728 | ||
Calories from Fat: 427 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.5g | 63 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 223.1mg | 69 % | |
Sodium 257.9mg | 9 % | |
Potassium 589.9mg | 16 % | |
Total Carbohydrate 15.3g | 4 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 14.6g | ||
Protein 56.2g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 728
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