Rice-stuffed peppers

This is one of the several stuffed peppers recipes I have tried, and quite a nice one too. It makes a very good starter (1/2 pepper per person) or main course (two halves per person with a side dish).

Serves 8 (starter) or 4 (mains):

4 large peppers (choose various colours for visual effect)
200g brown/wholemeal rice
1 TBSP olive oil
1 onion, finely chopped
200g goat's cheese
100g mushrooms, roughly chopped
4 tomatoes, roughly chopped
Italian herbs
Parmesan, grated
Black pepper

1. Cut the peppers in half and remove stalk and seeds. Blanch them in boiling water for 5 min. Drain well and place onto a greased oven-proof dish.

2. Boil the rice until cooked. Then drain well.

3. Heat the olive oil and fry the onion for 5 min. Add the mushrooms, herbs and tomatoes. Mix to the rice together with the goat's cheese.

4. Arrange the rice mixture into the peppers. Sprinkle with the parmesan cheese and black pepper.

5. Place in a 180C pre-heated oven for 20 minutes, or until golden brown.

Serve with side dish vegetable or a green salad. (here, home-grown wild rocket with Parmesan shavings)