Boil the rice in salted water about 5 minutes less than specified on the pack instructions ( a little al dente). Remove from the heat and set aside to cool. In the meantime prepare the peppers by cutting out the tops and removing the seeds (do not discard the tops).
Fry the onion and garlic in a little oil for 3-4 minutes until softened, then add the mushrooms and cook for 5-6 minutes, stirring often, or until the water has been absorbed. Season to taste. Preheat the oven to 180 C/ 350 F/ gas mark 4.
In a mixing bowl combine the rice (once cooled) with the mushroom mixture, chickpeas, herbs, grated cheese and onion granules. Stir thoroughly and adjust the seasoning if needed.
Stuff the peppers with the mixture packing in well, cover the peppers with their tops, place in your casserole dish and drizzle with a little oil. Bake for 1-1.5 hours, according to preference. Remove from the oven, set aside for 5 minutes, then serve.
Peppers: Use any colour bell pepper you like.
Seasoning: It is important to season the filling ingredients well before stuffing the peppers, so be generous especially with the pepper.
Cooking time in this recipe is flexible and really depends on individual preference. I like my peppers quite soft so I can easily remove their skin. I tend to keep them in the oven for about 1 and 1/2 hours, but you can take them out sooner (cook for at least 45 minutes).
Best served immediately. Cover and refrigerate leftovers for up to 3 days. Reheat in the microwave.
Freezing: Once cooled place in a plastic container and freeze for up to 3 months.