1 cup 1-inch pieces asparagus or fresh broccoli florets
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1 cup cubed cooked chicken
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2 tsp. snipped fresh tarragon or oregano or 1/2 tsp. dried tarragon or oregano, crushed
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1/4 cup whipping cream
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1/4 cup pine nuts or chopped walnuts, toasted, if desired
Instructions
For filling, in a 2-quart saucepan combine rice and broth; bring to boiling. Reduce heat and simmer, covered, 15 minutes.
Meanwhile, cut tops off small peppers, or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water oven for 3 minutes. Remove; drain, cut sides down, on paper towels. Place in a serving dish cut side up. Sprinkle lightly with salt and black pepper; set aside.
With a vegetable peeler, shave 1 ounce of the Parmesan in thin strips; set aside. Finely shred or grate the remaining Parmesan; set aside. Stir asparagus or broccoli, chicken, and herb into rice. Cover and cook 5 minutes more. Stir in whipping cream, shredded or grated cheese, and nuts. Spoon filling into peppers. Top with shaved cheese.
Originally Submitted
4/28/2010
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