Stuffed Green Peppers With Rice and Mushrooms |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This is a great vegetarian recipe with lots of flavor. You can use brown rice for a healthier version, instead of the traditional white rice. Also a great recipe for lent season on meatless Fridays. Ingredients:
4 green peppers |
3 tablespoons onions, chopped |
2 tablespoons oil (canola or vegetable) |
1 cup rice (cooked) |
2 cups vegetable broth |
8 ounces fresh mushrooms, chopped |
2 garlic cloves, chopped |
1/4 teaspoon italian seasoning |
1/2 teaspoon salt (or to taste) |
1/2 teaspoon pepper (or to taste) |
Directions:
1. Rinse the peppers under warm running water.
2. Cut a slice from a stem end of each pepper (about 1/2 inch thick).
3. Remove the core, white veins, and seeds.
4. Fill a medium size pot with water and bring to boil.
5. Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
6. Remove peppers and cool.
7. Arrange peppers in a shallow baking dish.
8. Sauté chopped onions in canola oil to a golden color.
9. Add mushrooms and garlic, and sauté for 3 minutes.
10. Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
11. Fill the peppers with the rice filling.
12. Place the pepper top slices over the filling.
13. Pour 1/4 cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
14. Bake uncovered, at 350 degrees F, for 30 minutes.
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