Chop the mushrooms finely (but not so they become mushy) to give them the consistency of minced meat.

Heat the oil in a large frying pan and add the mushrooms, 25g of the parsley plus salt, pepper and the spices. Stir well until any liquid has evaporated

Add the rice and half the tomato sauce and stir well.

Heat your oven to 180°C.

Spread half the fried mushroom/rice/sauce mixture over the base of a large oven dish.

Arrange the mini peppers on top and spoon the rest of the mixture into them, then replace their tops and pop the pepper slivers into the dish.

Bake for 40 minutes until the peppers are tender but not collapsing and piping hot. Serve sprinkled with the remaining parsley.

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