Stuffed Peppers with White Wine Risotto
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)
DIRECTIONS
  1. PREPARATION:
  2. 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.
  3. Meanwhile, heat vegetable broth and 1/2 cup wine over low heat til hot, just before simmering.
  4. 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.
  5. Add 1 tbsp margarine and 1 tbsp wine just before done cooking.
  6. Stuff into peppers. Sprinkle the stuffed peppers with parmesan, if desired, and bake 10 more minutes.