Rice Stuffed Mini Peppers

20- 2 inch long mini sweet pepper (preferably several different color)
2/3 cup Arborio rice  (4 ounces)
3 Tablespoons olive oil
1 Tablespoons white wine vinegar
1/2 teaspoons dried Mexican oregano, crumbled
1/4 teaspoon Dijon Mustard
3 large jarred sweet cherry peppers seeded and chooped  (2 1/2 Tablespoons )
1/3 cup freshly grated Parmesan cheese lightly packed

The rack will have to be put in the top position of oven  and the oven should be preheated  to 450 degrees. On rimmed baking sheet  arrange pepper  and 10-12 or until slightly softened and wrinkled . Cool on baking sheet,

One pepper should be layed on its side a paring knife should be used paring k nifew to cut long oval shaped opening  into side of pepper , the stems and bottom should be left as is . (Pepper will resemble a canoe) Reserve oval shaped piece for filling. Carefully scoop out aqnd discard seeds from body of peppers  Repeat with the rest of the remaining pepper. Chop up oval shaped pieces sand set aside. The rice should be placed in a saucepan cover with salted water and bring to a boil. The heat should be lowered to medium and cook 15 minutes Drain.

Whisk together oil, vinegar, oregano mustard and should be seasoned with salt and pepper , if desired . The mixture should be stirred into hot rice . The the saved chopped peppers , cherry peppers and cheese.

The mini peppers should be stuffed with rice mixture  and arrange on platter.