Mushroom Wild Rice

3 bell peppers, tops removed and inside cleaned out
1 cup gluten-free, multigrain rice
3 portabello mushrooms, diced
1/2 onion, diced
2 cups vegetable broth
1 tbsp. minced garlic
1 tbsp. coconut oil
salt and pepper

Preheat over to 350 degrees. Heat coconut oil in pot over medium heat. Add onion and cook until tender, add garlic and mushroom and stir for 3-4 minutes. Add the vegetable broth and rice, increase heat, and bring to a boil. Cover with lid, reduce heat to low, and simmer according to rice directions. While rice is cooking, place peppers on baking sheet with open tops facing up and bake for 10 minutes. When rice is done cooking, add salt and pepper to taste. Remove peppers from oven and spoon the rice into the peppers. Return to oven for 10 minutes. May top with cheese for the non-vegan.