50 Min

• 1 lb Purple Bell Peppers
• 8 oz Cremini Mushrooms
• 1 1/4 cup Cooked Brown Rice
• 1 Shallot, sliced
• 2 Garlic Cloves, minced
• 1/2 Tbsp Butter
• 1/2 Tbsp Olive Oil
• 2 Tbsp Sherry Wine
• 3/4 cup Grated Parmesan Cheese
• Sea Salt and Black Pepper

Preheat oven to 375 degrees. 

Cut tops off peppers and remove seeds; set aside.

Heat butter and olive oil in sauté pan over medium heat. Add shallots and garlic and sauté 2-3 minutes. Add mushrooms; season with sea salt and pepper. Toss to combine and sauté another 3-4 minutes. Add sherry and let wine and water from mushrooms cook off completely, 5-7 more minutes.

Combine mushrooms, cheese and cooked rice in a medium bowl and season with sea salt and pepper, to taste.

Stuff peppers with rice mixture and place in square baking dish with about ½-inch water on bottom. Bake 30-35 minutes, or until peppers are soft.