GETTING READY

1) Preheat oven to temperature of 350 degrees.

MAKING

1) To prepare the risotto filling, in a saucepan, heat the oil and add the bacon and onion. Cook over medium heat for about 3 minutes, stirring occasionally.

2) Add the mushrooms and cook for another 2 minutes and then add the rice. Reduce the heat and cook for 2 minutes, continuously stirring.

3) Add the tomato paste, broth and cinnamon to the pan, stir well and bring the contents to a boil, stirring all the while.

4) Tightly cover the pan and turn the heat to the lowest setting. Gently cook for about 20 minutes, till the rice is soft and the broth has been absorbed.

5) Boil a large saucepan of water.

6) Slice the tops off the peppers and remove the seeds. Keep the tops aside and cut a thin slice from the base of each pepper, if required, in order to ensure that it stands upright.

7) Into the boiling water, carefully lower the peppers and return to a boil. Gently boil for about 3 minutes.

8) Drain the peppers properly and stand them upright in a heatproof dish.

9) In a small saucepan, melt the butter and add the chicken livers. Cook the livers over medium heat for about 4 minutes, stirring well till just cooked. When done, the livers should be brown on the outside but still pink on the inside.

10) Once the rice is cooked, stir in the chicken livers along with the butter in which they were cooked. Add seasoning to taste and spoon the mixture into the peppers. Divide the mixture evenly between the peppers.

11) With shredded Cheddar cheese, top each stuffed pepper.

12) Bake the stuffed peppers in the preheated oven for about 30 minutes.

SERVING

13) Transfer the hot stuffed peppers to a serving plate, replace the tops and serve while still hot. These make a good appetizer as well as side dish.