Cheesy Garden Stuffed Peppers

Well, today I decided to make one of Hubby J. favorites. Let me tell you what happened. Ok. Last weekend, while I was doing a marathon of domestic chores at home :)--Hubby J. has decided to help me with the shopping?Ooo, I thought ?What a relive! Until I saw him crossing the front door with bags of all kind of shopping, bags of fruit, bags of vegetables, bags of bread, things from the dollar store, etc.

Then he looked at me with a smile on his face and said to me :I?ve got a Surprise for you!--and while he was taking ?the Surprise?out of the bag-- he said:?Ta?da?Look, it was on sale!
Next thing I saw was A Huge Bag of Mix Colored Bell Peppers. I said to him: Oh! No, why did you buy all those peppers, is too much! And he said: Honey,You promised me my favorite ?Dish? these week-- Don?t you remember!... Mmmm, I said to myself?He stills remember--while I was looking at him like: I don?t know what you talking about?la, la, la. We both started to laugh and said to him:all right, you win!

Cheesy Garden Stuffed Peppers

4 medium peppers?any of your choice
1 / 2 C. white rice
1 vegetable cube stock
3-4 C. boiling water ?to cook the rice
2 green onions, finely chopped
2 tomatoes, finely chopped
4 Tbsp chopped cilantro--plus extra leaves for garnish
1 / 4 cup grated cheese (mozzarella or Colby cheese)
Sour cream
Salt-to taste
Pepper, to Taste (optional)
¼ C. Sunflower oil

Preparation:
In a saucepan add the rice, the stock cube and cover with the boiling water. Cook for 10 minutes. In the meantime, cut the top off the peppers. Remove the stem, core and seed from inside. Cut the peppers in half. Set aside. In a bowl add the rice, green onions, coriander and tomatoes. Add salt and pepper?if desire?and blend all together.

Fill the peppers with the mixture and top with cheese. Place in a baking dish that will hold the peppers and pour 1/4 cup sunflower oil into the bottom. Cover dish with aluminum foil?this allow the peppers to cook faster and at the same time the sunflower oil give the peppers a delicious taste-- Bake at 190°C for 20-25 minutes or until the peppers are soft. Serve with a generous dollop of sour cream and garnish with fresh coriander leaves.Tips for this recipe:
you can use red peppers, green peppers, yellow peppers or mix colored peppers.
Remember to drain the rice well.