Garlic Mushroom Stuffed Red Peppers

Ingredients
6 red peppers, halved lengthways and de-seeded
breadcrumbs made from 6 slices white bread, lightly toasted (alright, dried out in the toaster)
3 large flat mushrooms, chopped
3 cloves garlic
half a cup strong cheddar, grated; plus extra for topping
2 eggs
quarter cup of milk (as necessary)
olive oil and butter
salt and pepper

Instructions
Heat the oven to about 180C.
Line a baking sheet with foil. Place the pepper halves on the sheet, open side up.
Fry the mushrooms until tender in the butter and oil (butter for flavour, and oil because butter burns); drain on kitchen paper. Fry the garlic in a little more oil until just turning golden brown.
Combine the breadcrumbs, mushrooms, garlic and cheese in a mixing bowl. Add the eggs and as much milk is needed to make a useable stuffing mix.
Distribute the stuffing between the pepper halves, and top with a little extra cheese.
Cover with foil and bake for 20 minutes. Uncover and bake for a further 20 minutes.