1 hr 15 mins
Suburban Grandma's Note:
This is a great vegetarian recipe with lots of flavor. You can use brown rice for a healthier version, instead of the traditional white rice. Also a great recipe for lent season on meatless Fridays. See picture on :http://suburbangrandma.com/recipes/stuffed-peppers-with-rice-and-mushrooms-%E2%80%93-vegetarian-recipe/
My Private Note
Units: US | Metric
- 1Rinse the peppers under warm running water.
- 2Cut a slice from a stem end of each pepper (about ½ inch thick).
- 3Remove the core, white veins, and seeds.
- 4Fill a medium size pot with water and bring to boil.
- 5Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
- 6Remove peppers and cool.
- 7Arrange peppers in a shallow baking dish.
- 8Sauté chopped onions in canola oil to a golden color.
- 9Add mushrooms and garlic, and sauté for 3 minutes.
- 10Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
- 11Fill the peppers with the rice filling.
- 12Place the pepper top slices over the filling.
- 13Pour ¼ cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
- 14Bake uncovered, at 350 degrees F, for 30 minutes.
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Nutritional Facts for Stuffed Green Peppers With Rice and Mushrooms
Serving Size: 1 (244 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 278.7
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 298.3 mg
- Total Carbohydrate 47.6 g
- Dietary Fiber 3.5 g
- Sugars 4.1 g
- Protein 6.3 g
The following items or measurements are not included: