Vegetarian stuffed peppers

Ingredients for 2 servings:

• 3 bell peppers
• 250 g mushrooms
• 100 g rice
• 1 onion(s)
• 200 g feta cheese
• 1 can tomatoes, chopped, 400 g
• 2 handfuls of parsley
• e.g. chili pepper(s)
• salt and pepper
• herbs, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook rice according to the package instructions until al dente. Wash the peppers and split them just below the stem. Cut out the stem and tap out the seeds. Score the thicker parts with a sharp knife and then place in an ovenproof dish. Finely dice the onion, mushrooms, and feta cheese and place in a bowl with the drained rice. Add the chopped parsley and seasoning and mix well. Fill the peppers with the mixture, then spoon the rest of the mixture into the bottom of the bowl. Sprinkle the canned tomatoes on top and add about 500ml of water. Place everything in a hot oven at about 200°C top/bottom heat (about 180°C fan-assisted oven) for 25-30 minutes.