More Great Recipes: Main Dish

Vegetarian Stuffed Peppers


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 Tbs. olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
8 oz. mushrooms, trimmed and thinly sliced
1/2 C. regular long-grain rice
1-2/3 C. water
1/4 C. chopped fresh basil
1/2 tsp. salt
1/4 tsp. ground black pepper
4 red, yellow, and/or green peppers


Preheat oven to 400 degrees. In 3-quart saucepan, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are tender and liquid has evaporated, about 5 minutes. Add rice, 1 C. water, basil, salt, and black pepper; heat to boiling. Reduce heat; cover and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Meanwhile, cut off top from each pepper; reserve tops. Remove seeds and cut thin slice from bottom of each pepper so it will sit flat. In 5-quart saucepot, heat 3 qts. water to boiling. Add peppers and their tops and cook 5 minutes. Remove and place, stem side down, on paper towels to drain. When drained, stand peppers in 8-inch square baking dish. Spoon rice mixture into peppers and replace tops. Pour remaining 2/3 C. water into baking dish. Cover with foil and bake until peppers are tender, about 30 minutes.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11109 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter