Bless you, I have started similar threads with limited results so here you go...
4 medium red, green or yellow peppers
100g dried rice
1 medium carrot, grated
1 portion leek, sliced
115g mushrooms (button) sliced
300ml fresh stock (veg or chicken)
55g half fat cheddar cheese, grated
4 tablespoons natural low fat yogurt ( i didn't use any, as didn't have any so I guess points will be even less!!)
Preheat oven to gas mark 5.
Halve peppers lengthways. Retain stalks, but remove core and seeds.
Blanch the shells in boiling water for 3 mins, then drain.
Meanwhile, put rice, leeks, carrot, mushrooms and stock into a pan. Bring to the boil, cover and simmer gently for 10 mins without lifting the lid.
Remove from heat and allow to stand for 5 mins, then stir in the cheese.
Spoon the filling into the peppers and place in ovenproof dish. Cover with foil and bake for 20 mins or until the peppers are tender.
Serve hot and topped with plain yogurt.
Good Luck