Stuffed Hungarian Peppers

This was something that I made for dinner one day after coming back from our amazing vegetable market.  I know that Hungarian peppers sound kind of "exotic", but this recipe could be done with any sweet bell pepper.  I just happened to find these at my local veggie market and decided to try them.

Ingredients:
4 large Hungarian peppers (sweet bell peppers)
3 cups of prepared brown rice (I do mine in the rice cooker, as always)
1 1/2 cups of grated cheese (I used a local spiced gouda, but any kind of mozzarella-like cheese will do)
2 cups of beet greens
2 cups of chopped mushrooms (any kind you'd like!)
1 medium sized onion, diced
2 eggs
1 cup of whole wheat bread crumbs
1 tbsp of butter (or olive oil, if you prefer)
Kosher salt
Pepper

Preheat your oven to 350 degrees!

1.  Combine chopped mushroom and diced onion in a fry pan with butter and a generous amount of salt and pepper.

2.  Separate beet leaves from the stalks and then chop them into strips.
3.  After the mushrooms and onions have begun to brown in the fry pan, add the beet greens for no more than 1 minutes.  Otherwise, they lose all of there beet green-y goodness!  Once this is done, remove it from the heat and set aside.

4.  Cut the tops off of your peppers carefully as you will use these later.  Remove as much of the inside of the pepper to create a nice place for your stuffing to live.

5.  In a bowl, combine your cooked mixture with the prepared brown rice, grated cheese, 2 eggs and the breadcrumbs.  Stir just enough to evenly distribute the ingredients.  Add some more salt and pepper.

 6.  Use a spatula, or your fingers, to stuff the peppers full of the yummy stuffing.  Fill them to about 1/2" from the top, leaving a bit of room for the lids.

7.  Put the lids on and bake in the oven for about 45 minutes.  You'll be able to tell they're done when the pepper skins are soft and slightly brown.

8.  Serve and enjoy!