6 red or yellow bell peppers Olive oil 2 cups left-over risotto 1-1/2 cups chicken stock 1 cup gf pasta sauce or marinara sauce Salt to taste 1/2 cup parmesan cheese, grated
Directions
Preheat oven to 350 degrees F.
Wash peppers, cut tops off and remove seeds. Rub peppers both inside and out with olive oil. Fill each pepper with left-over risotto.
Place stuffed peppers in a baking dish and drizzle with chicken stock. Sprinkle with salt and pepper, then sprinkle with parmesan cheese.
Add sauce to baking dish and bake for one hour. If liquid reduces too much add a little more stock as peppers cook. Adjust seasonings and serve peppers with a few spoonfuls of sauce.
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