Rice-stuffed peppers

I made some stuffed peppers. The stuffing is basically risotto, but made less fussily than we usually do. The measurements below are approximate, but they should give you an idea of what we did. When I make them again I will cook them with plenty of space and rotate occasionally so the whole pepper gets roasted and not just the top. And I'll add some fresh herbs.

Rice-stuffed peppers

Green peppers cored, with seeds removed

1/2 tbsp butter

1 cup Arborio rice

3 cups broth

1/2 large onion

1 garlic clove, minced

1 tomato, chopped

2 leaves swiss chard, chopped

1/2 ball mozzarella

Heat the broth. In another pot put in the rice with some butter over a low heat. Add one cup of broth to rice, stir and simmer. As the broth gets absorbed add about 1/2 cup of broth at a time to the rice to keep it just submerged. Stir occasionally.

Saute onions about 8 minutes. Add garlic and cook about two more. Add tomato and cook until done, about 5 more minutes.

When the rice is done mix with the chard to help wilt the chard slightly. Mix in the sauteed vegetables and mozzarella.

Stuff the peppers.

Cook on 400 for about 30 minutes.