In a large saute pan heat up the olive oil and saute the onion with a pinch of sea salt until softened and translucent. Add the fennel seeds + a pinch of chili flakes for heat if desired.
1 medium onion, 4 tbs extra virgin olive oil, 3 tsp fennel seeds
Stir in the mushrooms and cook until wilted and almost all moisture has evaporated. Stir in risotto rice and let cook together for about 5 minutes stirring often with a wooden spoon. Add the thyme leaves, parsley, 1 teaspoon sea salt, pepper and paprika and mix well together. Remove from heat.
1 cup risotto rice, 1 lb mushrooms, 8 sprigs thyme, 1 tsp sweet paprika, 1 tsp sea salt, black pepper, 1/2 cup Italian flat leaf parsley
Stuff each pepper with the rice mixture ¾ of the way up (very important not to over stuff them). Put the tops back on, just to make sure the stuffing will stay inside..
Arrange the peppers in the pot on top of the tomato layer. Pour in the vegetable stock and the remaining crushed tomatoes making sure it comes all the way up the sides of the peppers and slightly covers them. (Add some water if need be to barely cover the peppers)
7-8 medium size bell peppers, 1/2 qt vegetable stock
Add the bay leaves and thyme sprigs and bring to a boil. Cover the pot with its lid and either finish cooking on the stove top or transfer the pot to a preheated 375"F degrees oven for 1 hour.
8 sprigs thyme, 3 leaves bay
Remove the pot of stuffed peppers from the oven very carefully and allow it to sit covered for 10 min before serving.
Serve with a drizzle of sour cream and garnished with fresh parsley and thyme.
1/2 cup sour cream or greek yogurt