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Recipe For Stuffed Peppers With Rice And Mushrooms

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Mushroom and Rice Stuffed Bell Peppers Stuffed peppers, Stuffed mushrooms, Recipes
Mushroom and Rice Stuffed Bell Peppers Stuffed peppers, Stuffed mushrooms, Recipes from www.pinterest.com

Description

Stuffed peppers with rice and mushrooms are a delicious and healthy meal that can be prepared in advance, making it perfect for meal planning. The combination of sweet bell peppers, earthy mushrooms, and fluffy rice makes for a filling and satisfying dish. This recipe is vegan and gluten-free, making it suitable for those with dietary restrictions or preferences.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 50 minutes.

Ingredients

  • 6 bell peppers (any color)
  • 1 cup uncooked rice (brown or white)
  • 2 cups vegetable broth
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 8 oz. mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Baking dish
  • Large pot
  • Frying pan
  • Knife
  • Cutting board
  • Measuring cup and spoons

Method

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
  3. Rinse the rice in a fine mesh strainer and set aside.
  4. In a large pot, sauté the onion in olive oil until translucent. Add garlic and mushrooms and cook until the mushrooms have released their liquid.
  5. Add the rice, vegetable broth, oregano, basil, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
  6. Fill the bell peppers with the rice and mushroom mixture.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the filling is heated through.
  9. Serve hot and enjoy!

Notes

  • You can use any color of bell pepper for this recipe.
  • If you prefer a softer pepper, you can blanch them in boiling water for a few minutes before stuffing them.
  • Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 235
  • Protein: 6g
  • Fat: 4g
  • Carbohydrates: 47g
  • Fiber: 5g
  • Sugar: 9g
  • Sodium: 435mg

Recipes FAQ

1. Can I use a different type of mushroom?

Yes, you can use any type of mushroom that you prefer or have on hand.

2. Can I use vegetable or chicken stock instead of vegetable broth?

Yes, you can substitute vegetable or chicken stock for the vegetable broth.

3. Can I freeze stuffed peppers?

Yes, you can freeze stuffed peppers. Wrap them tightly in plastic wrap and then in foil before freezing. To reheat, thaw in the refrigerator and then bake in the oven.

Recipe Tips

  • Make sure to rinse the rice before cooking to remove excess starch.
  • Use a fine mesh strainer to rinse the rice.
  • For a spicier dish, add a pinch of cayenne pepper to the rice mixture.
  • You can top the stuffed peppers with grated cheese before baking if desired.

Stuffed peppers with rice and mushrooms are a healthy and delicious meal that is easy to prepare. This recipe is perfect for meal planning and can be customized to your liking. Whether you are vegan, gluten-free, or just looking for a tasty meal, this recipe is sure to satisfy your cravings.


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