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1
Preheat oven to 180 degrees C
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2
Carefully press the green into the bell pepper so you can pull it out afterwards
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3
Cut, mushrooms, tomato and onion each into little squares.
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4
Preheat pan.
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5
Add some oil and trough in meat and mushrooms.
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6
With salt and pepper, brown from both sides.
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7
In the meantime, place bell peppers in a large enough casserole, fill with some of the squared veggies, spread the rest around the peppers inside the casserole.
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8
Also weigh rice and prepare pot with hot water.
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9
Stir some of the herbs into tomato sauce, add salt and pepper.
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10
Place some of the shredded cheese in the peppers, keep the rest aside.
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11
Now add the meat mushrooms into the bell peppers, make sure at least the meat is completely inside.
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12
Ontop of it add eaxh time one tablespoon of the sauce, so it doesn't dry out.
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13
Place the cheddar slices ontop of the bell peppers.
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14
Put the rest of the sauce over the veggies spread around the casserole, add the restnof the shredded cheese.
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15
Place in the oven for about 35 minutes
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16
For 30 minutes cook the rice.
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17
Afterwards, garnish with the leftover herbs and a tsp of butter mixed in.
