Stuffed Peppers with Eggplant and Cheesy Rice

Name: Stuffed Peppers with Eggplant and Cheesy Rice
Ingredients: 2 red bell peppers; 2 yellow bell peppers; 3 to 4 tablespoons olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 2 cloves garlic, sliced; 1 jalapeno, thinly sliced into rings; 1 small yellow onion, diced; 1 small eggplant, peeled and diced; 1 cup arborio rice; 1 cup dry white wine; One 15-ounce can crushed tomatoes; 1/3 cup mascarpone cheese; 1 small bunch basil, leaves picked and torn, plus more for serving; 8 ounces fresh mozzarella, grated on the large holes of a box grater