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Vegetarian Stuffed Peppers


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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

A dash of local for every season
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