Wild Rice Stuffed Peppers

Ingredients

• 4 bell peppers, any colour
• 1 tbsp olive oil
• 1/2 red onion, finely chopped
• 1/2 red chilli pepper
• 2 cloves of garlic, finely chopped
• 2.5 oz mushrooms, roughly chopped
• 3 medium tomatoes, roughly chopped
• 1 tbsp oregano
• 1 cup of cooked wild rice
• 2 cups of spinach leaves
• 1/2 cup chopped walnuts
• 1 oz cheddar cheese, grated
• 1 oz mozzarella, sliced

Method

1. Preheat the oven to 350 Fahrenheit / 180 Celsius.
2. Remove the tops from the bell peppers and place each of the peppers on a baking tray, cover them with aluminium foil and place in the oven to roast for 20 minutes.
3. Whilst they are roasting, place a saucepan on a medium heat, add in the olive oil and when it is hot, add the onion, chilli and garlic, and fry them for around 2 minutes.
4. Next, add in the mushrooms and tomatoes and leave them to simmer for around 10 minutes, stirring occasionally.
5. Remove the pan from the heat and place the contents in a large bowl. Then add the cooked wild rice, walnuts, spinach and grated cheddar cheese, giving it a good stir.
6. When the peppers have finished roasting, remove them from the oven and spoon the contents of the bowl into the peppers. top them with mozerella and place back in the oven for a further 10 minutes.
7. Remove from the oven and enjoy!