Stuffed Risotto Summer Peppers
Yield: 4-6 servings Takes about an hour to make INGREDIENTS: 4 medium bell peppers, sliced in half lengthwise, seeds removed 2 tablespoons olive oil 1/2 cup arborio rice 1 cup chicken or veggie stock, maybe a little bit more 1/2 diced sweet onion 2 garlic cloves, minced 1-2 cups corn 1 medium zucchini, diced 1/2 cup finely grated parmesan cheese 1.5 - 2 cups marinara sauce 1/2 cup panic breadcrumbs (seasoned preferable to breadcrumbs) DIRECTIONS 1. Preheat oven to 425 degrees F. Place the peppers on a baking sheet and brush or spray them with olive oil. Sprinkle with salt and pepper. Roast peppers for 15 minutes in preheated oven. Reduce heat to 350. 2. Heat 1 tablespoon olive oil over medium heat in a sauce pan. Add in the onions and sprinkle with salt, and sauté until they begin to soften. Add garlic and rice and cook for about 1 minute. Stir in corn and zucchini. Pour in broth and a pinch of salt and bring to boil. Reduce to simmer and cover and cook for 15 minutes. Check