Your favorite Raduno Infused Organic Extra Virgin Olive Oil
1. Pre-heat oven to 350°F. Cut the tops off the peppers and remove the core and seeds. Set the bell peppers in a large casserole dish and add ¼ inch of water to the bottom of the dish.
2. Heat a large saute pan over medium and add regular olive oil. Add onion and salt and cook until translucent. Add garlic and cook until fragrant. Add mushrooms and cook until they start to brown. Add tomato paste and cook for 2 minutes, stirring frequently. Stir in the cooked rice, vegetable broth, cheese and parsley, and cook for 5 minutes. Season to taste.
3. Evenly fill the peppers with the mixture. Loosely cover the casserole dish with tin foil. Place in the oven and bake for about 1 hour or until the peppers are tender. Remove the foil and top the peppers with Gruyere cheese and Raduno oil to your desired dose. Place back in the oven and cook until the cheese melts and browns on top.
