17 September 2012
Preheat the oven to 180°C
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
Add the rice, season and sauté for an additional 2-3 minutes
remove from heat and stir in the parmesan
Core the red peppers and stuff them full of the rice and mushroom mixture
Bake for 30 minutes, remove from the oven and top the capsicum with mozzarella, bake for an additional 10 minutes, serve immediately.