In South Africa, a braai (plural braais) is a barbecue or grill and is a social custom in much of Southern Africa.

Braai is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill.

While spending a few months in Isreal, being a South African, each month I would host a get-together braai event. I was in charge of cooking/braaing. This dish became my go-to dish for the +-20 vegetarians who would attend the braai each month. The bell peppers in this dish can be cooked on a braai/barbeque as well as in the oven.

Supplies

Ingredients needed:

100g Button Mushrooms, chopped
1 Large Onion, finely diced
3 Bell Peppers, mixed colours
1 tbsp Mixed Herbs
2 tsp Crushed Garlic
1 tsp Black Pepper
2 tsp Salt
25ml Cooking Oil
250g White Rice
100g Feta Cheese

You will need the following for cooking:

A medium-sized skillet
A medium-sized pot
A rice strainer
Aluminium Foil

Step 1: Preparation

Begin by preheating your oven to 180°C.
Slice the tops off the bell peppers, and carefully cut the seeds and membrane free of the bell pepper stem, remove by carefully scooping them out with a tablespoon. Set the peppers and tops aside.

Step 2: Cooking the Filling

In a medium-sized pot, add rice, and a tablespoon of salt and fill with enough water to cover the rice. Set on the stove to boil on high heat until rice is cooked.
While rice is cooking, in a large skillet, heat up butter over medium-high heat. Add the onion, mushrooms, mixed herbs and salt and pepper. Fry mixture until onion has become translucent (10 - 15 minutes), add crushed/chopped garlic and cook for another 1 - 2 minutes. After this, remove the skillet from the stove plate.
Add roughly chopped feta to the skillet and stir the mixture. Taste and adjust the seasoning.

Step 3: Adding Rice to the Filling

Once the rice is cooked, pour water and rice into a strainer to remove the water. Add the rice to the mixture in the skillet and cook on low heat for 3 minutes.

Step 4: Stuffing and Wrapping the Bell Peppers

Use a tablespoon to fill the bell peppers with the rice mixture. Use the tops of the peppers to "close' the mixture in.
Lay out a piece of aluminium foil big enough to completely wrap the pepper in, shiny side facing down. Place each pepper in the centre of the foil and completely wrap each pepper.
Place wrapped peppers in an oven-proof dish and leave them to cook for 25 minutes in the oven.

Step 5: Serve

After 25 minutes, remove the oven dish from the oven. Take care not to burn yourself when unwrapping each bell pepper as the foil will still be very hot.
Slice bell peppers as desired.
Serve and enjoy!