Preheat oven to 180°C.
Cut off the tops of the peppers and scoop out the flesh and seeds.
Mix together the wild rice, brown rice and vegetables and spoon this mixture into the cavities of the peppers.
Pour sachet contents into a saucepan and add milk.
Place onto a medium heat and stir until it thickens.
Pour sauce over the rice stuffing and bake for 20-30 min until cooked.