Vegetarian Stuffed Peppers Recipe

• 6 Bell Peppers (Capsicum)
• 750 g cooked Brown Rice
• 300 g Shallots (finely chopped)
• 400 g Mushrooms (chopped)
• 3 tbsp Dry Sherry
• 3 tsp of Olive Oil
• 250 g Fresh Parsley (chopped)
• 100 g Almonds (slivered and toasted)
• 200 g Tomato Puree
• 100 g grated Parmesan Cheese
• 1 ½ tsp Chili Powder
• ½ tsp Garlic Powder
• Salt and Pepper

• Preheat the oven at 275 degrees C.
• Chop off the top of the peppers; remove the seeds from inside, along with the membrane that holds it together. Cook them in boiling water for five minutes, and then drain completely.
• Heat oil in a large frying pan over medium heat and add the shallots first to sauté until tender. Add the mushrooms and sauté them too until they become tender.
• To this, add the parsley, the sherry, the chili powder and sate all this for about three minutes.
• Add the rice, tomato puree pepper, garlic powder and salt and sauté till done.
• Using a spoon, add this mixture into the peppers till the brim and top generously with Parmesan cheese.