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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Barbecued Stuffed Acorn Squash

Use six simple ingredients to make a hearty vegetarian and vegan main dish on the grill - stuffed acorn squash. Stuffed squash is a great vegetarian entree, whether it's grilled or not.

Barbecued Stuffed Acorn Squash recipe courtesy of Bush'sR Beans.

Ingredients:

• 3 acorn squash
• 1 28 ounce can vegetarian baked beans
• 4 tbsp barbecue sauce
• 2 tbsp maple syrup
• 4 tbsp dark brown sugar
• 2 tbsp butter or margarine
• 1 cup hickory or other wood chips, soaked in water for 1 hour then drained

Preparation:

Cut each squash in half widthwise. Slice 1/4 inch off the rounded end of each half so the squash sits upright without wobbling. Scrape out the seeds with a spoon and discard.

Mix baked beans, barbecue sauce, maple syrup and brown sugar in small mixing bowl. Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter. (The squash can be prepared several hours ahead to this stage and refrigerated.)

Set up charcoal or gas grill for indirect grilling and preheat to medium. Arrange the squash halves on the grill away from the heat. Cook until squash is tender (the sides will feel soft when squeezed) and the filling is browned and bubbling for about 1 hour. Remove squash from grill and serve immediately.

If using a gas grill place wood chips in smoker box or smoker pouch under the grill grate directly over the burner. Run grill on high until smoking then reduce heat to medium. If using a charcoal grill preheat to medium. Toss wood chips on coals prior to grilling.

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