mediummainveganCC0 1.0 Universal

Baked Bell Peppers Stuffed with Brown Rice, Mushrooms and Herbs

Name: Baked Bell Peppers Stuffed with Brown Rice, Mushrooms and Herbs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 piece Large bell peppers (red/yellow); 300 g Cooked brown rice; 250 g Button mushrooms; 1 piece Yellow onion; 2 clove Garlic cloves; 300 ml Tomato passata / pureed tomatoes; 30 ml Olive oil; 15 g Fresh dill; 3 g Dried thyme; null Salt; null Ground black pepper

Tender colorful bell peppers stuffed with a savory filling of brown rice, sautéed mushrooms, onions, and fresh herbs baked in tomato sauce.

Prep

20 min

Cook

40 min

Total

60 min

Ingredients

4servings

Large bell peppers (red/yellow)
4 piece
Cooked brown rice
300 g
Button mushrooms
250 g
Yellow onion
1 piece
Garlic cloves
2 clove
Tomato passata / pureed tomatoes
300 ml
Olive oil
30 ml
Fresh dill
15 g
Dried thyme
3 g
Salt
Ground black pepper

Instructions

Preheat oven to 190°C (375°F). Slice the tops off the bell peppers, keeping the caps; remove membranes and seeds.

10 min timer

Heat olive oil in a skillet over medium heat. Sauté onion and chopped mushrooms for 7 minutes until mushroom liquid evaporates.

7 min timer

Add minced garlic, thyme, salt, and pepper, cooking 1 minute more. Remove from heat, stir in cooked brown rice and chopped dill until combined.

1 min timer

Spoon filling into each bell pepper cavity and arrange upright in a deep baking dish. Pour tomato passata and 100ml water around base of peppers, then replace the pepper tops.

Cover dish and bake at 190°C for 35-40 minutes until peppers are fully tender and fragrant.

37 min timer

Provenance & Public Domain Audit

Source: USDA MyPlate Kitchen - Stuffed Peppers (United States Department of Agriculture (USDA))

Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

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