Mushroom Stuffed Peppers

Ingredients:

• 4-5 medium orange peppers
• 1 1/4 cups cooked brown rice
• 8 oz. sliced baby portobello mushrooms
• 1 shallot, sliced
• 2 cloves garlic, minced
• 1 tablespoon rosemary, divided
• 1/2 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 2 tablespoons sherry wine
• 3/4 cup grated parmesan cheese
• salt & pepper

Instructions:

1. Preheat oven to 375 degrees.
2. Cut tops of peppers off and clean out the insides.
3. Sauté butter, olive oil, shallots, garlic and half the rosemary (1/2 tablespoon) in a medium pan for 2-3 minutes over medium heat.
4. Add mushrooms and a dash of salt & pepper, toss to combine and sauté for another 3-4 minutes.
5. Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes.
6. Remove from heat.
7. Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste.
8. Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom.
9. Bake for 30-35 minutes.

https://www.runningtothekitchen.com