Heat 1tbsp olive oil in a pan. Add chopped garlic then chopped onion. Sautè for 2 mins. Then add chopped mushroom. Stir well. Add salt, pepper, chilli powder and coriander powder. Add 1tbsp water and mix. Cover the lid. Cook till mushroom is tender.
Then add cooked rice to it. Mix well. Then add cream and grated cheese. Mix and keep aside.
Cut each bell pepper into half vertically with the stem attached. Clean and brush oil. Place on a preheated pan for 5 mins. Cover the lid. Then take out on a plate.
Stuff each bell pepper with mushroom and rice filling. Add grated mozarella on top. Again keep the bell peppers in the same preheated pan for 20 mins on low flame. Cook till the bell pepper is soft and mushy. Garnish with fresh green garlic
Note: u can also bake the bell peppers in preheated oven after stuffing. Bake at 180°c for 12-15 mins.
