Stuffed Peppers with White Wine Risotto
4-6 red bell peppers
2 tbsp olive oil + 1/4 cup
1/2 tsp salt
1/2 tsp garlic powder
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)
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.