Risotto Stuffed Peppers

A generous amount of white wine makes this aromatic entree festive enough for any special occasion.

Prep Time: 30?minutes

Cook Time: 30?minutes

Total Time: 1?hour

Ingredients:

• 4-6 red bell peppers
• 2 tbsp olive oil + 1/4 cup
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 3 scallions
• 4 cloves garlic
• 3 cups vegetable broth
• 1 cup white wine, separated + 1 tbsp
• 1 cup Aborio rice
• 1/2 cup sun-dried tomatoes (re-hydrate if necessary)
• 1 portobello mushroom, halved and sliced
• 1 tbsp margarine
• parmesan cheese (vegan or dairy, optional)

Preparation:

Slice tops off of peppers and scoop out seeds. Place in baking tray. Drizzle with 2 tbsp olive oil, garlic and salt and bake at 350 degrees for 15-20 minutes, or until just barely tender.

Meanwhile, heat vegetable broth and 1/2 cup wine over low heat til hot, just before simmering. In a separate large skillet, sautee scallions, garlic cloves in 1/4 cup olive oil. Add rice and mushrooms until rice is toasted, but not burnt, stirring frequently. Add 1/2 cup white wine and simmer one more minute. Add 1/2 cup of the broth and wine mixture to rice. Allow to cook until the liquid is almost absorbed. Continue adding broth mixture 1/2 cup at a time until rice is cooked, about 30 minutes.

Add 1 tbsp margarine and 1 tbsp wine just before done cooking.

Stuff into peppers. Sprinkle the stuffed peppers with parmesan, if desired, and bake 10 more minutes.

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