STYLETHREAD -- LET'S TALK SHOP!

Not to toot my own horn too much, but I am so please with this little recipe I just made up! I love stuffed peppers (such a complete meal for a veg like me) and so I made up this recipe and tried it out today. It worked out beautifully, so I wanted to share. God, i am full.

Risotto Stuffed peppers
Preheat over to 375

Risotto (this part is on the box of Rice Select brand risotto, but you can use any brand):
1 cup dry risotto
1/2 cup chopped onion
2 tbs olive oil
2 tbs butter
3 cups veg or chicken broth (not stock)
salt and pepper to taste

The rest (measurements are approx):

3 or 4 - depends on how big they are - red, orange, or yellow bell peppers (I used orange - they're nice and mellow)
1/2 of a pint container of grape tomatoes, halved
1/2 of a 1 lb package of frozen chopped spinach, prepared according to package directions
1/2 c pine nuts, give or take
2/3 c freshly grated parmesan or pecorino (I used pecorino) cheese - use more or less to taste

Make the risotto first:

- Saute the onion with the butter and oil for 3-4 mins in a large saucepan
- Add the risotto and stir for 2 mins
- Add 1 cup of the broth and stir occasionally until all broth is absorbed. Then repeat this one cup at a time with the remaining broth.
- Salt & pepper to taste (note: careful with the salt - you'll be adding cheese later, which is salty)
- Set aside.

******

- Remove tops from peppers and set aside. Hollow out the pepper completely.
- To the saucepan with the risotto, add the tomatoes, the spinach, pine nuts, and cheese and stir to combine.
- Fill the peppers with the risotto mixture and replace the tops.
- Place peppers in a shallow baking dish or pan and cook for 35-45 or until the peppers soften and and brown slightly.

I ate mine with a wedge of foccacia and nice white wine. This is a super-filling dish... Enjoy!