Stuffed Peppers with Rice and Mushrooms
This is the only stuffed peppers recipe you will ever need! It's extremely easy to make, healthy and most of all...delicious!
Ingredients
- 6 bell peppers
- 1 cup rice I used round white rice.
- 500 g button mushrooms chopped
- 300 g spinach chopped
- 1 onion diced
- ½ tsp thyme
- 1 tsp oregano
- 1 tsp ground coriander seeds
- 1 tsp sweet paprika
- salt and pepper to taste
- ½ cup parsley chopped
- 2 Tbsps oil
- water
- optional toppings of choice - crumbled tofu crumbled feta cheese, sour cream, tomato paste.
Instructions
- Cut the tops of each bell pepper. Remove the seeds and place them in a standing position, inside a round pan. See photos.
- Heat oil in a large saucepan.
- Add chopped mushrooms, rice, diced onion, 1 1/2 cups of water, salt and spices. Saute for 10 minutes.
- Add spinach and chopped parsley. Cover with a lid.
- Let it cook for 10 minutes, then remove from heat.
- Don't worry if the rice is not fully cooked. It doesn't have to be. It will cook in the oven.
- Fill the peppers with the composition.
- Attach cut tops to the peppers, using some toothpicks.
- Add water in the pan in which you placed the peppers, just enough to cover 2/3 of their height.
- Place the pan in the oven and let them cook for 20 minutes, at 375F.
- Before taking them out of the oven, turn on the grill function and let them char for 10 minutes.
- Serve them with toppings of choice.