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Stuffed Peppers with White Wine Risotto


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Serves | Prep Time | Cook Time

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.


Pairs Well With


Notes

I had some vegetarian friends over for dinner who really appreciated not having to eat just side dishes. Even my meat-loving husband loved the risotto. I didn't stuff it into the peppers because they just weren't pretty enough for that so I roasted 2 peppers, 2 baby eggplant, 2 tomatoes, 3 carrots, 3 celery stalks, garlic, and fennel in the oven and added it to the risotto. It was really delicious. I bet you could put just about any vegetable in it because the white wine risotto is just great.

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