Stuffed peppers and garlic fried haloumi

• 2 Bell peppers
• 1/2 cup rice
• 3 clove garlic
• 1 small onion
• 5 mushrooms
• 1 can chopped tomatoes
• bunch basil
• 3 piece haloumi cheese
• 30 grams grated mild cheddar cheese
• 1 cup sweetcorn

1. Fry off diced onions and mushrooms with 2 cloves of garlic until soft/browned
2. Meanwhile, boil rice in saucepan
3. Chop top of pepper off and de - seed, throw away stalk and set aside.
4. Add any spare bits of pepper to the onions and mushrooms.
5. Add drained rice and sweetcorn to pan with onions and mushrooms in and pour in chopped tomatoes
6. Add salt and pepper, basil and dried herbs.
7. Place peppers on baking tray and fill with the tomato sauce/rice mix.
8. Bake for 20 mins at 200F.
9. Take out of oven and cover tops of peppers with grated cheddar.
10. Return to bake for a further 20 mins.
11. When peppers are almost done, heat olive oil and garlic clove in a frying pan and fry the slices of haloumi cheese, 3 mins or until slightly browned each side.
12. Remove peppers from the oven and serve with haloumi cheese or salad.

bell peppers, rice, clove garlic, onion, mushrooms, tomatoes, basil, haloumi cheese, cheddar cheese, sweetcorn

Taken from cookpad.com/us/recipes/362166-stuffed-peppers-and-garlic-fried-haloumi (may not work)