Stuffed bell peppers

Preheat oven to 180ºC

Carefully press the green into the bell pepper so you can pull it out afterwards

Cut, mushrooms, tomato and onion each into little squares.

Preheat pan. Add some oil and trough in meat and mushrooms. With salt and pepper, brown from both sides.

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.

Also weigh rice and prepare pot with hot water.

Stir some of the herbs into tomato sauce, add salt and pepper.

Place some of the shredded cheese in the peppers, keep the rest aside.

Now add the meat mushrooms into the bell peppers, make sure at least the meat is completely inside. Ontop of it add eaxh time one tablespoon of the sauce, so it doesn't dry out.

Place the cheddar slices ontop of the bell peppers.

Put the rest of the sauce over the veggies spread around the casserole, add the restnof the shredded cheese.

Place in the oven for about 35 minutes

For 30 minutes cook the rice. Afterwards, garnish with the leftover herbs and a tsp of butter mixed in.