Veggie Stuffed Bell Peppers

Ingredients
2 large bell peppers
1 small squash- small dice
1/2 cup diced mushrooms
1/2 small onion- diced
1/2 c. un-cooked minute rice
1/2 c. chicken stock ( veggie stock or beef stock ok)
12 c. parmesan cheese
1 Tbs paprika
Salt, Pepper and Garlic powder

*** I used my dutch oven but you can do this in a normal pan and transfer to a baking dish to put in the oven.

Pre-Heat oven to 400 degrees. Coat the bottom of a frying pan with oil. Heat over medium heat. Add onions and cook for 5 minutes add mushrooms and squash. Season with salt, pepper and garlic powder. Cook for another 5 minutes. Turn heat up to medium- high. Add uncooked rice and cook for 3-4 minutes until rice has become slightly golden. Add stock and cook rice until done. Remove mixture to a mixing bowl. Add paprika mix then add 1/4 c. of cheese and mix. Cut the tops off the peppers and remove seeds and ribs. stuff meat mixture into peppers and top with remaining cheese.

Place peppers in dutch oven or baking dish add 1/4 c. water or stock to bottom of dish. Cover and bake for 15- 20 minutes or until cheese is melted and peppers are tender.