Chicken Risotto Stuffed Peppers

Chicken Risotto Stuffed Peppers


  • 6 red bell peppers

  • 1 bunch of long green onions, chopped

  • 2 carrots, finely chopped

  • 2 cloves of garlic, chopped

  • 3 Tbls of extra virgin olive oil

  • 4 Tbls of butter

  • 1 pound of ground chicken

  • 1 cup of Arborio rice

  • 1/2 cup of Marsala wine

  • 1/2 tsp of dried tarragon

  • 1/2 tsp of thyme

  • 6 cups of chicken broth

  • 1 8oz can of tomato sauce

  • 1 cup of fresh grated parmesan cheese

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 1/4 cup of fresh Italian flat leaf parsley

  • 8oz. of shredded mozzarella cheese

  • 1 15oz can of tomato sauce

  • 1 tsp dried basil

  • 1 tsp of dried oregano


  • Cut the tops off the peppers and clean out the insides.

  • Place the peppers and tops in a large steamer and cook until tender.

  • Set aside to cool.

  • In a large heavy bottom pot, sauté the onions, carrots and garlic in the olive oil and butter for 2 to 3 minutes.

  • Add the ground chicken and chop into little pieces with a wooden spoon.

  • Cook the chicken for another 2 minutes.

  • Stir in the rice and cook until slightly browned.

  • Stir in the wine and keep stirring until the wine is absorbed by the rice.

  • Add the tarragon and thyme.

  • Stir in the chicken broth one cup at a time until each cup is absorbed by the rice.

  • Add the 8oz tomato sauce.

  • Stir in the parmesan cheese and parsley.

  • Season with salt and pepper.

  • Pre-heat the oven to 350 degrees.

  • Carefully stuff the peppers and place them standing up in a glass baking dish. Trim the bottoms so they are flat.

  • Top the peppers with the mozzarella cheese.

  • Place the tops back on.

  • Pour the 15oz tomato sauce all over the tops and side.

  • Sprinkle with the basil and oregano.

  • Bake for 15 to 20 minutes until cheese is melted

    Serves 6 people