Stuffed Bell Peppers

Growing up my mom would make stuffed peppers on Sundays. It’s the most delicious and nutritious combination of sautéed vegetables and spices. If there are any other veggies you love absolutely feel free to add them to the dish. There is just something yummy of roasted peppers which warm my heart.

Prep Time: 2-3 hours | Cook Time: 35 | Serving Size: 24

Ingredients

2 cups wild rice

6 pegs of garlic ( chopped )

6 med. roma tomatoes

1 tbsp. olive oil

vegan cheese

1/2 tsp pink Himalayan salt

2 tbsp. parsley ( chopped )

2 lg. yellow onions ( finely chopped )

1 lb. shiitake mushrooms ( thinly chopped )

Directions

  1. Bring a kettle of water to a boil. Preheat the oven to 350 degrees.

  2. Wash the sweet peppers, slice the top off, opening the pepper to be filled. Slice small pieces off the bottom bumps of the peppers so they are able to stand without falling over. This is very important so when they are filled they don’t topple over. Cut off the stem in the middle of the sliced piece. Discard the stem and chop the remainder of the pepper and place in a prep bowl for later.

  3. Wash the rice in cold water and discard the water. In a large pot add 8 cups of cold water and bring to a boil on a medium fire. Add the rice and cook the rice for about 40 minutes. Lower the fire, add more hot water from the kettle when required about one cup of a time. Continue cooking until slightly al dente. Strain and place on the side.

  4. In a casserole cast iron pot add the olive oil, onion, chopped peppers, parsley, tomatoes and mushrooms and salt. Sauté on a low fire for about 20 minutes. Using a wooden spoon keep mixing to prevent sticking when they start caramelizing.

  5. Add the cooked rice to the sautéed seasoning blend. Mix together until everything is well blended with the rice.

  6. Fill the peppers with the rice and mushroom mixture. Place on a baking stone or cookie sheet. Add sufficient to rice to fill to the top. Sprinkle the cheese on the top.

  7. Preheat the oven at 350 degrees. Place the peppers in the oven and bake until golden brown. Cool for 10 minutes before serving. 

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