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Stuffed Red Bell Peppers with Brown Rice and Mushrooms

Gourmandelle.com
Make these stuffed red bell peppers with brown rice and mushrooms and even your non-veg friends will love them! This is a budget-friendly recipe too!
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Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main
Servings 5 servings

Ingredients
  

  • 5 red bell peppers
  • ½ cup brown rice
  • 1 big onion diced
  • 1 carrot grated
  • 2 cups chopped button mushrooms
  • ½ cup chopped dill
  • 4 tbsp tomato sauce
  • 1-2 to matoes
  • ⅓ tsp ground coriander
  • ⅓ tsp ground pepper
  • ½ tsp sweet paprika
  • sour cream optional
  • sea salt to taste

Instructions
 

  • Rinse the red bell peppers. Remove the upper part and scoop out the seeds.
  • Heat some oil in a large saucepan.
  • Add chopped onion and saute for 3 minutes.
  • Add chopped mushrooms, grated carrot, sea salt, coriander, and paprika. Saute for 7 more minutes.
  • Add rice and 1 cup of water.
  • Let it cook for 10-15 minutes, then add chopped dill.
  • Add 2-2 ½ tbsp of stuffing in each bell pepper. Do not stuff them until they’re full. The rice is not yet completely cooked and we don’t want any cracks in the bell peppers.
  • Add 1 tomato slice over each bell pepper; it will act as a lid so the rice won’t rise too much.
  • Place the bell peppers in a large pot. Add water just enough to cover ¾ of bell peppers.
  • Cover with a lid.
  • Let them boil for 30-35 minutes over medium heat.
  • When almost ready, add 4-5 tbsp tomato sauce.
  • Garnish with parsley and serve!

Notes

Sour cream goes perfectly with stuffed red bell peppers! Pour 1 tbsb of sour cream on your red bell pepper and get ready to be amazed!
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