4 medium sweet red bell peppers
4 teaspoons butter
1/2 cup chopped onion
1 garlic clove, minced
1 cup finely chopped fresh mushrooms
2 cups cooked rice
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
1/2 cup grated mozzarella cheese
Preheat the oven to 350F.
Grease and oven proof dish with about 1 Tablespoon olive oil.
Wash the red peppers and cut the tops off. Scoop out the seeds. Set aside while you prepare the stuffing.
Melt the butter in a skillet over medium heat, add the onions and cook 4-5 minutes until translucent. Add the garlic and cook one minute longer.
Add the finely chopped mushrooms and cook a few minutes until tender.
Place the cooked rice into a mixing bowl.
Add the cooked onion/mushroom mixture and stir in.
Stir in the salt,pepper and crumbled feta and mix to combine.
Divide and stuff the red peppers. Divide and sprinkle the grated mozzarella on top. Put the tops onto each one.
Place in the baking pan and place into the preheated oven.
Bake for 30-35 minutes until heated through and lightly browned on tops.
*Note: If it is browning to quickly, just tent with aluminum foil while they are baking.
Remove from the oven and serve.