Ingredients
- 3 bell peppers any color
- 1/2 cup cremini mushrooms sliced
- 2 small carrots sliced
- 1 onion diced
- 3/4 cup rice cooked
- 1/2 cup tomato purée
- 1/4 cup parsley finely chopped
- pinch chili powder
- 2-3 Tbsp extra-virgin olive oil
- salt + pepper to taste
Servings:
Units:
Instructions
- 1. Preheat the oven to 425 °F.
- 2. Cut off the tops of the bell peppers ("lids") and set aside. Scoop out the inside and discard the seeds. Wash the peppers carefully and set aside.
- 3. In a large pan heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry for a further 5-8 minutes. Add carrots, stirring occasionally for 5 minutes. Remove from the heat.
- 4. Add cooked rice, parsley (save some for garnish), tomato purée, and stir until well combined. Season to taste with salt, pepper and a pinch of chilli.
- 5. Divide the mixture between the peppers and place the "lids” on top.
- 6. Place the stuffed peppers in a greased baking tray. Bake for 20-25 minutes, until slightly brown on the edges.
- 7. Sprinkle remaining parsley on top and serve.
Recipe Notes
Recipe adapted from: aheadofthyme.com
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