Mushroom Risotto Stuffed Peppers

Ingredients:

1. 8 oz mushrooms, chopped
2. 2 stalks celery, chopped finely
3. 2 cloves garlic
4. ½ tsp each rosemary, thyme, basil,oregano
5. 1 tsp salt
6. 2 cups Arborio rice
7. 4 ½ cups veggie stock or water
8. 6 bell peppers cut into halves lengthwise

Directions:

Sauté mushrooms and celery in a pan on medium high heat until soft and water has been released. Add garlic and spices and cook a couple of minutes more. For rice, using an instant pot or pressure cooker, place rice and veggie stock in the cooker and on high pressure cook for 5 minutes. Otherwise, simmer on stove top until liquid is absorbed and rice has released its starch and is creamy. Combine rice with mushrooms, stirring well.  Boil 4 quarts of water on the stove and place peppers in for 5-10 minutes to soften. Drain and then stuff with the rice mixture. Bake covered at 350 until warm throughout 30-40 minutes. Serve topped with your favorite tomato sauce.