Arborio rice, white wine, chicken broth, butter, oil, onion, garlic, asparagus, and lemon.
Cut the tops of the peppers off. Boil them until just al dente.
Cook the ground beef and onions together until browned.
Add the cooked rice, tomato sauce, zucchini, and seasonings to the pan.
Scoop the beef filling into the peppers.
Top each pepper with additional sauce.
Top with cheese and bake until golden.