Ingredients

4 medium bell peppers (whichever color you choose)

1 medium sized vidalia onion, chopped

1/2 cup chopped spinach

1/2 cup chopped mushrooms (any variety)

1/3 cup chopped green olives

4-5 regular sundried tomatoes, undrained and chopped

1/4 cup toasted pine nuts

1 cup cooked brown rice

1/3 cup crumbled feta cheese

2 tbsp balsamic vinegar

1 tsp lemon juice

2 cloves garlic, minced

fresh basil, chives, rosemary

sugar

olive oil

Preparation

1. In a large saucepan, on medium high heat, add chopped onions; stir. Add a dash of sugar, and continue to stir and saute until the onions turn a golden brown color. Add garlic, mushrooms, spinach, olives, and sundried tomatoes. Reduce heat to medium low.

2. Add lemon juice, balsamic vinegar and a dash of olive oil.

3. Cut tops off peppers and remove any seeds and membranes from the inside of the pepper.

4. Drizzle a medium sized baking sheet with olive oil. Preheat oven to 350 degrees. Place peppers bottom side down in baking dish.

5. Once vegetables are softened, reduce heat to low. Add cup of cooked rice, stir.

6. Chop fresh herbs (as many as according to your tastes), and add to rice mixture, along with pine nuts. Stir through.

7. Stuff peppers with rice mixture using a spoon, being sure to pack the mixture in tightly. When the peppers are full you may have some rice mixture left over. This can be spooned into the gaps in the baking dish (it’s likely people will want more of this delicious stuffing!).

8. Sprinkle crumbled feta over the tops of the peppers.

9. Put baking dish in oven and bake for about 30 minutes.