Swiss Chard and Feta Stuffed Peppers

Preheat oven to 450. In a large pan, add oil, garlic, onion and sauté until fragrant. Add chard, mushrooms, scallions and sauté until veggies soften. Add cauliflower rice and break up larger clumps with wooden spoon until defrosted, continue to sauté until rice cooks, add dill, lemon and continue to sauté until excess liquid evaporates. Season with salt and pepper as desired. Stir in most of the cheese, leaving some for topping.

Slice bottoms of peppers enough so they stand upright. Rub peppers with olive oil and salt. Spoon mixture into peppers. Roast for 30 min or until browned. Top with extra feta and dill. Enjoy!