Soak mushrooms in 3/4 cup (175 mL) warm water until soft, 15 to 30 minutes; drain, reserving liquid. Finely chop mushrooms and set aside. Soak rice in reserved mushroom liquid for at least 2 hours or up to 6 hours.

Meanwhile, cut tops off peppers; seed and scrape off inner membranes with tip of table knife or small spoon. Set aside.

In small skillet, melt butter over medium-high heat; add shallots and cook until soft, about 2 minutes. Add mushrooms and garlic; sauté for 1 minute. Add half of the wine; cook until liquid is absorbed. Scrape into soaked rice with any remaining mushroom liquid; mix in thyme, salt and pepper. Stuff peppers about fourfifths full with rice mixture.

Pour remaining wine and 1-1/4 cups (300 mL) water into ovenproof saucepan. Insert steamer rack. Arrange peppers, standing as upright as possible, on rack. Bring to boil on stove top; cover and bake in 375F/190C oven until peppers are very tender and rice is fully cooked, 35 to 45 minutes.

Makes 30 servings.