Stuffed Green Peppers With Rice and Mushrooms
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
4 peppers
- Serves:
- 4
ingredients
- 4 green peppers
- 44.37 ml onions, chopped
- 29.58 ml oil (Canola or Vegetable)
- 236.59 ml rice (cooked)
- 473.18 ml vegetable broth
- 226.79 g fresh mushrooms, chopped
- 2 garlic cloves, chopped
- 1.23 ml italian seasoning
- 2.46 ml salt (or to taste)
- 2.46 ml pepper (or to taste)
directions
- Rinse the peppers under warm running water.
- Cut a slice from a stem end of each pepper (about ½ inch thick).
- Remove the core, white veins, and seeds.
- Fill a medium size pot with water and bring to boil.
- Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
- Remove peppers and cool.
- Arrange peppers in a shallow baking dish.
- Sauté chopped onions in canola oil to a golden color.
- Add mushrooms and garlic, and sauté for 3 minutes.
- Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
- Fill the peppers with the rice filling.
- Place the pepper top slices over the filling.
- Pour ¼ cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
- Bake uncovered, at 350 degrees F, for 30 minutes.
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RECIPE SUBMITTED BY
I became a first time grandma, recently....love it so much!!! I work full time as an accountant. Love cooking, baking, and gardening. My son set up a website for me as a Christmas gift last year and I enjoy posting to it: http://suburbangrandma.com/
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