Mushroom Stuffed Peppers | Tilda Professionals

Ingredients

• 175g Tilda Wholegrain Basmati Rice
• 2½ tbsp sunflower oil
• 200g button mushrooms, quartered
• 120g field mushrooms, chopped into 2 cm cubes
• 1 onion, sliced
• 2 tsp garlic puree
• 2 tsp garam masala
• 1½ tsp dried coriander
• 750ml vegetable stock
• 5 red peppers, cut in half, seeds and core removed
• 75g baby spinach
• 3 tbsp crème fraiche, half fat
• Salt and pepper , to season