Stuffed Peppers [1]

6 oz. rice, cooked

olive oil

1 onion, diced

8 oz. mushrooms, diced

1 stalk celery, diced

1 clove garlic, minced

1 tsp. dried oregano

2oz. parmesan, grated

salt and pepper to season

4 large red capsicum (or green)

2 oz. mozzarella, grated

1

Preheat the oven to 180°C
2

In a skillet sauté the onion until translucent, then add the celery, garlic and mushrooms, continue to cook until the onion has slightly browned and the celery has softened
3

Add the rice, season and sauté for an additional 2-3 minutes
4

remove from heat and stir in the parmesan
5

Core the red peppers and stuff them full of the rice and mushroom mixture
6

Bake for 30 minutes, remove from the oven and top the capsicum with mozzarella, bake for an additional 10 minutes, serve immediately.

Cooks Note