Wild rice and mushroom stuffed peppers

1 c. wild rice

1 1/2 c. water

3 scallions, diced

1 pint sliced brown mushrooms, sliced

3 cloves garlic, minced

2 T. olive oil

3-4 whole bell peppers (any color), seeded

1 c. grated pepper jack cheese

1. Preheat oven to 350 degrees F.
2. Cook wild rice in water until tender (add water if needed).
3. Heat skillet, add oil, and saute the mushrooms until browned.
4. Add garlic and scallions to the mushrooms. Cook until tender.
5. Stir rice into mushroom mixture and fill the hollow peppers.
6. Put grated cheese on top of stuffed peppers and bake for about 45 min, until peppers are tender-crisp.