Stuffed Peppers With Rice And Mushrooms Recipe

About this recipe

A gluten-free, vegetarian dinner featuring bell peppers stuffed with a flavorful mix of rice, plant-based bacon, vegetables, and cheese, baked to perfection.

Ingredients

• 25 g Parsley
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 200 g Mushroom Button
• 50 g Sakthi Curry Powder
• 250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. 1. Preheat the oven to 325°F (160°C).
2. 2. Cut the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers aside.
3. 3. Chop the mushrooms into small pieces and sauté in a skillet over medium heat until tender. Remove from heat and set aside.
4. 4. Cook the rice according to package instructions, adding 3 teaspoons of curry powder to the water. Once cooked, drain and let cool slightly.
5. 5. In a large mixing bowl, combine the cooked rice, sautéed mushrooms, diced onion, chopped celery, shredded yellow cheese, chopped parsley, and drained canned mushrooms. Mix well to combine.
6. 6. Stuff each bell pepper with the prepared mixture, pressing down gently to fill completely.
7. 7. Place the stuffed peppers in a baking dish and pour 1 can of tomato sauce over them, ensuring the peppers are covered.
8. 8. Bake in the preheated oven for 1 to 1 1/2 hours, or until the peppers are tender and the filling is heated through.
9. 9. Remove from the oven and let cool for a few minutes before serving. Enjoy your gluten-free stuffed peppers!