Wild Mushroom and Thyme Risotto-Stuffed Peppers

Experience a delightful blend of umami mushrooms and fragrant thyme in these risotto-stuffed peppers.

Ingredients

• 4 large bell peppers, any color
• 1 cup arborio rice
• 2 tablespoons olive oil
• 1 cup wild mushrooms, roughly chopped
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon fresh thyme leaves
• to taste salt and pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. Place the peppers in a 9" x 13" baking dish and bake for 15 minutes to soften.
4. Heat olive oil in a large skillet over medium heat. Add onions and garlic and sauté until translucent.
5. Add the wild mushrooms and cook until softened, about 5 minutes.
6. Stir in the arborio rice and let it toast for 1-2 minutes.
7. Gradually add vegetable broth, 1/2 cup at a time, stirring continuously until absorbed, before adding more.
8. Once the rice is creamy and al dente, stir in Parmesan cheese and thyme. Season with salt and pepper.
9. Fill each pepper with risotto mixture.
10. Return stuffed peppers to the oven and bake for an additional 15-20 minutes, until the peppers are tender.
11. Serve warm, garnished with extra thyme and Parmesan if desired.

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