Halve the capsicums lengthways. Keep on the stalks for decoration. Scoop out the seeds from capsicums and discard. Take the crushed garlic and the chilli paste and smear them inside the capsicums covering all of the flesh. Place capsicums on a baking tray and cook in preheated oven until they are beginning to go soft; approximately 35 minutes.
Cook the instant flavoured rice according to the instructions on the packet. Once rice is cooked add it to a large bowl.
Heat olive oil in a frying pan over medium heat. Gently fry the onion and mushroom until soft and place them into the large bowl with rice.
Add the cubed fetta to the rice mixture along with half of the grated cheddar. Mix it all in together.
Spoon the rice and cheese mixture into the capsicum halves, packing them tightly with the spoon. Sprinkle the remaining cheddar on to the tops of each filled capsicum and return them to the hot oven for 5 minutes.
Prepare a bed of salad on each plate. Dress the salad to taste. Remove the capsicum halves from the oven and place upon the beds of salad.