Finely chop the garlic and onion and sauté them in butter. Add the diced pepper and continue sautéing for five minutes, stirring constantly. Add the finely chopped mushrooms and mix well.
Pour in the turkey or chicken stock, then add the rice. Cook over low heat until the rice softens. Remove from the heat and let it rest.
Transfer to a serving plate, sprinkle with grated aged kashar cheese, garnish with red pepper and serve.
