Stuffed peppers with eggplant, rice and cheese

Ingredients:

• 2 red bell peppers
• 2 yellow bell peppers
• 3-4 tbsp olive oil + extra for drizzling
• 2 cloves garlic, thinly sliced
• 1 jalapeño, thinly sliced
• 1 small onion, diced
• 1 small eggplant, peeled and diced
• 1 tbsp. arborio rice
• 1 cup dry white wine
• 1 can (425 g) of canned crushed tomatoes
• 1/3 tbsp. mascarpone cheese
• 1 small bunch basil (leaves only), torn, plus extra for serving
• 220 gr. fresh mozzarella, coarsely grated

Preparation:

1. Preheat oven to 230°C.
2. Cut off the tops of each pepper. Remove the membranes and seeds and discard. Remove the stems and dice the tops. Set aside. Trim the bottoms of each pepper slightly so they stand up straight and don't fall over.
3. Place the peppers on a baking sheet or in a large skillet and drizzle with oil. Season with salt and pepper and roast until they begin to soften, 5-8 minutes.
4. In a medium saucepan over medium heat, heat the olive oil. Add the garlic, jalapeño, and onion and cook until the onion is translucent, 3-5 minutes. Add the diced pepper tops and eggplant, season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 3 minutes.
5. Add the rice and stir to distribute evenly. Add the wine and cook until reduced by half, 2-3 minutes. Add 2 cups of water and the tomatoes and simmer, covered, stirring occasionally, until the rice is al dente, 10-12 minutes.
6. Remove the pan from the heat and stir in the mascarpone and basil. Taste and season with salt and pepper if needed.
7. Reduce the oven temperature to 200°C (400°F). Fill each pepper with the rice filling, then place them on the same baking sheet or in a large skillet and sprinkle with mozzarella. Bake until the cheese is melted and the peppers are cooked through, about 5 minutes. Serve sprinkled with basil and drizzled with oil.