Author Notes
Peppers are always versatile with the benefit of being fat free and full of vitamin A and C, a fail safe when catering for most dietary restrictions. This pleasing simple dish can be a healthy light meal or a filling addition to a protein based meal.
The recipe can be found here - http://www.mynutricounter.com/bell-peppers-stuffed-with-mushroom-corn-rice-pilaf/
—Nikki Brown
Ingredients
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370 grams
corn rice
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200 grams
fresh straw mushrooms, cut into chunks
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100 grams
white onion, finely chopped
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2 tablespoons
olive oil
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750 milliliters
vegetable stock
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2 pieces
bay leaf
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4 pieces
bell peppers
Directions
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Heat olive oil in a stockpot.
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Add in onions and sweat until translucent.
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Add in mushrooms and continue cooking over high heat for another minute.
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Add in corn rice and stir until evenly coated with the oil in the pot.
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Pour in 2 cups of stock then bring to a boil stirring occasionally.
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When level of stock in the pot goes down to level of rice, cover and turn heat to low.
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Leave to cook for 10 minutes.
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Turn off the heat and leave covered for another 15 minutes.
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Fluff rice.
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Preheat your oven to 180C/360F.
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Cut the top of each bell pepper. Remove the core and seeds. Stuff with rice pilaf.
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Arrange stuffed bell pepper standing up in a deep baking dish.
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Pour in remaining stock around the bell peppers.
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Bake for 40 minutes.
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