Step 1

Preheat oven to 375 degrees.

Step 2

Cut tops of peppers off and clean out the insides.

Step 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.

Step 4

Add mushrooms and a dash of salt & pepper, toss to combine and sauté for another 3-4 minutes.

Step 5

Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes.

Step 6

Remove from heat.

Step 7

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

Step 8

Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom.

Step 9

Bake for 30-35 minutes.