If you are not using leftover risotto, prepare it first. Add the stock to a pot and heat it gently on the stove. Keep it low and warm.
Heat a separate large pot over medium heat and add olive oil. Heat through.
Add onion. Cook about 4 minutes to soften. Add garlic and cook another minute, stirring, until fragrant.
Add rice and stir to coat the rice with the moisture.
Add the wine and allow the rice to absorb the liquid, stirring often, about 5 minutes or so.
Add the stock a half cup at a time, stirring often, until it is absorbed into the rice. The entire process can take anywhere from 20-30 minutes or so, depending on how al dente you like your rice.
Remove from heat and stir in the Parmesan cheese. Set aside.
Heat oven to 350 degrees.
Chop the peppers in half lengthwise and remove the innards.
Stuff each pepper first with risotto, then with blue cheese, then top with Gruyere cheese. Be sure to divide evenly, or as the size of each pepper permits!
Bake for about 30-35 minutes, or until the stuffing it heated through. The cheese should be nicely melted and the peppers will be soft.
Set onto plates. Top with olive oil and parsley.
Serve and enjoy!