Stuffed peppers with mushrooms and fungi

For this recipe, the following elaborations are needed:

• Open the pepper cans and cut the edges to make them even. Place them flat to give them a quick bake in the oven to dry them a bit.
• Elaborate a pepper sauce.
• Make a 70 g besamel to bind the pepper filling.
• Cook the rice English style.
• To make the filling: 
• Sauté the garlic and the onion and when they are gently fried, sauté the mushrooms and fungi over it. Finally, season with salt and pepper. 
• Degrease if necessary and transfer it to a suitable container, add the rice and the necessary vegetable stock to bind the filling. 
• Let it cool.
• Fill the peppers with the filling, normally with a pastry bag and place them in an ovenproof plate. 
• It is important to fill the pepper with just the right amount, to enable the pepper to be completely closed.  

SERVICE

• Coat the peppers and bake them in the oven to make them hot. 
• Garnish the plate with chopped parsley.