Peppers stuffed with rice

1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.

Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season

Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)

Mix it all vigorously

Stuff into the pepper tightly then add another layer of crumbled feta.

Add the top of the pepper and drizzle with olive oil

Place in the oven for 20-25min at 180’c or gasmark5