Vegetarian Stuffed Peppers

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Vegetarian Stuffed Peppers

 

Ingredients 1 Tbs. olive oil

1 medium onion, chopped

2 garlic cloves, finely chopped

8 oz. mushrooms, trimmed and thinly sliced (3 C.)

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

 

Directions

 

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.

 

Recipe4Living.com

 

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