Stuffed Peppers

Adam Tomjack

Mom makes a version of this with instant rice and hamburger. My version uses a sausage risotto.

Prep
	Oven to 350°, upper middle rack.

				Arrange in baking dish. Don't pack too closely.
	6	large	green or red bell peppers, gutted
Risotto
				divided
	1		(6 oz) can tomato paste

				Brown meat and soften onion.
	1	lbs	hot Italian sausage, crumbled
	1	medium	onion, chopped
	1	T	tomato paste

				Until fragrant, ~30 sec.
	3	cloves	garlic
	1/2	t	dried thyme leaves

				Add and cook until edges of rice are translucent, 2-3 min.
	1 3/4	c	Arborio rice

				Add and cook until absorbed, stirring constantly.
	1/2	c	white wine

				Cook until rice is done, using your preferred risotto-making technique. I just dump it all in and let the strong simmer do the work, plus stir a few times at the end. Loosen with water, if needed.
	4	c	chicken stock, preheated
Meanwhile
	Precook the peppers for 5-10 min before filling to shorten the baking at the end.
Finish
				Stir half of cheese into rice at the end.
	2	oz	Parmesan, grated, divided.
Assemble
				Stuff peppers with risotto. Top each with a dollop of tomato paste and then a sprinkle of cheese.
			remaining tomato paste
			remaining Parmesan

	Bake at 350° 35 - 45 min, until peppers are just cooked through.