Peppers Stuffed with Bacon Risotto

By cindygwest

Ingredients

• 6 slices applewood bacon, coarsely chopped
• 1/2 cup chopped onion, (1 medium)
• 3/4 cup Arborio rice
• 1 14.5 ounce can chicken broth
• 3/4 cup dry white wine
• 1 cup frozen peas, thawed
• 1/3 cup Parmesan cheese
• Salt
• Ground black pepper
• 6 small or 3 large red, yellow, or green sweet peppers
• 1 T.l shipped fresh basil or Italian parsley

Details

Servings 6

Preparation

Step 1

1. In a large saucepan, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon of the bacon drippings in saucepan. Set bacon aside. Cook onion in reserved drippings until tender. Add rice, cook and stir for 2 minutes more. Carefully stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed. Remove saucepan from heat. Stir in bacon and peas. Let stand, covered, for 5 minutes. Stir in cheese. If desired, season to taste with salt and black pepper.
2. Meanwhile, cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds. Spoon risotto misxture into peppers. Place in a shallow baking dish. Cover with foil. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 30 to 45 minutes or until heated through.)
3. Chill for up to 12 hours (or freeze for up to 6 months).
4. Preheat oven to 375 degrees. If chilled, remove foil. Bake chilled peppers, covered, for 50 to 55 minutes or until heated through. (Or bake frozen peppers, covered, about 1 hour or until heated through.) If desired, sprinkle with basil.