mushroom stuffed peppers

These rice and mushroom stuffed peppers are loaded with cheese. They taste like risotto without all the time and effort spent at the stove.

Cheesy Mushroom Stuffed Peppers

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

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.