Stuffed peppers & stuffed mushrooms - recipes

On the first pic it looks like couscous and not rice but i may be wrong.

crumble some blue cheese, dice some pears into very small cubes

For the stuffed peppers use risotto rice.

so first make risotto and then stuff peppers with that...?

Ingredients - stuffed mushrooms:

* 1/2 cup Italian-style dried bread crumbs
* 1/2 cup grated Pecorino Romano
* 2 garlic cloves, peeled and minced
* 2 tablespoons chopped fresh Italian parsley leaves
* 1 tablespoon chopped fresh mint leaves
* Salt and freshly ground black pepper
* 1/3 cup extra-virgin olive oil
* 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions

Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Add one can of stewed tomatoes (they have a lot of flavor)

I would just like to add make sure the tomatoes are authentic Italian or something, the cheap ones WILL ruin a good dish.

mum

I'd like to cook it for my friends