4 large red bell peppers
1/2 cup grated cheddar cheese

RISOTTO FILLING:
2 tablespoons vegetable oil
1 small onion, finely minced
4 slices bacon, chopped
1/3 cup sliced mushrooms
3/4 cup long grain rice
1 1/2 cups chicken broth
3 tablespoons tomato paste
2 tablespoons butter
1/2 pound chicken livers, chopped
salt and pepper to taste

to make risotto filling, heat the oil in a saucepan. add onion and bacon and cook over moderate heat for 3 minutes, stirring occasionally. add the mushrooms and cook for 2 minutes. add rice, reduce heat and cook for 2 minutes, stirring constantly. add broth and tomato paste to the pan. stir well. bring to a boil, stirring. cover the pan tightly and turn heat to lowest setting. cook gently for 20 minutes or until the rice is tender and the broth is absorbed. meanwhile, preheat oven to 350 degrees. bring a large saucepan of water to a boil. slice off tops of peppers and remove seeds. cut a thin slice from base of each pepper, if necessary, so it will stand upright. carefully lower the peppers into the boiling water. return to a boil and boil gently for 3 minutes. drain the peppers well and stand them upright in a heat-proof dish. melt the butter in a small saucepan. add the chicken livers and cook over moderate heat for 4 minutes, stirring, until just cooked ( the livers should the browned outside, but still pink inside). when is the rice is cooked, stir in chicken livers together with butter in which they were cooked. season to taste and spoon into the peppers. top each pepper with grated cheddar cheese. bake for 30 minutes.