Stuffed Bell Peppers with Mushrooms & Rice
Vegan stuffed bell peppers are a rustic recipe made simply with rice, mushrooms, onion, and carrots. The sweet-sour taste of the peppers will make you feel home and will delight your taste buds in a fantastic way. The stuffed bell peppers can be boiled in a pot or baked in the oven.
Servings: 6 people
Calories: 256kcal
Ingredients
- 6 bell peppers
- 1 medium onion
- 1 medium carrot
- 2-3 cloves garlic
- 4 tbsp olive oil
- 1 cup rice short-grain
- 8-10 oz mushrooms
- 1 can tomatoes diced
- 1 tsp granulated garlic
- 1 tsp thyme or oregano
- 2 tsp salt
- 1 tsp pepper
- 1 handful parsley
Instructions
- Pour boiling water over the rice for it to swell
- Peel and finely chop the onion and the garlic cloves. Finely grate the carrot
- Heat up 4 tablespoons of olive oil in a skillet and sautee the chopped veggies for 4-5 minutes
- Clean and finely chop the mushrooms
- Saute the mushrooms for about 10 minutes
- Turn off the stove
- Drain the rice and add it to the skillet
- Season with all the spices
- Add the tomato paste or the diced canned tomatoes along with chopped fresh parsley and mix
- Pour half a cup of water and mix again
- Wash and slice the tops off the peppers. Remove the ribs and seeds inside
- Arrange them in the pot and start filling them one by one. Top with the previously removed top of the peppers
- In a different bowl mix one cup of water with salt and 1 tsp of lemon juice and pour it at the bottom of the pan with stuffed bell peppers
- Cook the stuffed peppers on the stove for 30 minutes on medium, medium-low heat with the lid on
- Serve the bell peppers hot and cold
Nutrition
Calories: 256kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 792mg | Potassium: 487mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5500IU | Vitamin C: 156mg | Calcium: 32mg | Iron: 1mg