Beef Risotto–Stuffed Peppers
You can use any leftover cooked rice dish in this simple recipe. Just add some chopped cooked roast beef from the deli, an egg, and some cheese.
INGREDIENTS | SERVES 4
1 tablespoon olive oil
1 onion, chopped
2 cups Beef Risotto (Chapter 7)
1 egg white
1 tomato, chopped
2 slices Whole-Grain Oatmeal Bread (Chapter 13), made into crumbs
4 bell peppers
1 cup Spaghetti Sauce (Chapter 12)
¼ cup water
Preheat oven to 350ºF. Spray a 9″ square baking pan with nonstick cooking spray and set aside.
In medium saucepan, heat olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes.
Remove from heat and stir in risotto, egg, egg white, and tomato and mix well. Add bread crumbs.
Cut off the pepper tops and remove membranes and seeds. Stuff with risotto mixture. Place in prepared baking dish.
In small bowl, combine Spaghetti Sauce and water; pour over and around peppers.
Cover with foil and bake for 45–55 minutes, or until peppers are tender. Serve immediately.
PER SERVING Calories: 330 | Fat: 13g | Sodium: 250mg | Carbohydrates: 40g | Fiber: 6g | Protein: 14g
Peppers for Stuffing
For stuffing, choose bell peppers that are short and wide, preferably those that will stand upright unaided. Reserve the tops; after stuffing the peppers, you can put the tops back on. For a nice presentation, think about using four different colors of peppers in this dish; choose red, green, yellow, and orange.