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Export 10 ingredients for grocery delivery
Preheat oven to 375 degrees.
Cut tops of peppers off and clean out the insides.
SautÃ© butter, olive oil, shallots, garlic and half the rosemary (1/2 tablespoon) in a medium pan for 2-3 minutes over medium heat.
Add mushrooms and a dash of salt & pepper, toss to combine and sautÃ© for another 3-4 minutes.
Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes.
Remove from heat.
Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste.
Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom.
Bake for 30-35 minutes.