Chicken Risotto Stuffed Peppers

INGREDIENTS

• 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

  PREPARATION

• 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

http://www.great-chicago-italian-recipes.com/chicken_risotto