Microwaved Herb-Stuffed Bell Peppers
serves 4
Use leftover microwaved rosemary risotto to make these lush microwaved stuffed peppers with grated mozzarella and fresh herbs.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 cups reserved risotto from microwaved rosemary risotto
1 cup grated mozzarella
2 tablespoons chopped fresh parsley, basil or other herbs
4 large red and/or yellow bell peppers
3/4 cup chicken broth
1 tablespoon tomato paste
prep: 10 minutes
total: 30 minutes
9-inch microwave-safe baking dish
plastic wrap
microwave oven
1. Mix the risotto with the cheese and herbs.
2. Slice the tops off the bell peppers and reserve. Cut out the seed pods and membrane from the interiors of the peppers.
3. Stuff the peppers with the rice mixture and secure the tops with a toothpick. Place in a 9-inch microwave-safe baking dish.
4. Mix the chicken broth with the tomato paste and pour over the peppers. Cover with plastic wrap and microwave at full power for 20 minutes, turning them twice.
