Stuffed Red Bell Peppers with Brown Rice and Mushrooms

I love stuffed veggies and I am also a huge fan of red bell peppers. Mom and grandma used to make this recipe but using ground meat as stuffing. If you want the stuffing to have a more meaty texture you should add more mushrooms and less rice.

Simple and easy, this recipe is just perfect for a family lunch. It’s very filling and healthy. Also, if you don’t mind some extra calories, you should pour some sour cream on top...mm..delicious!

 

Ingredients for 5 servings:

5 red bell peppers

½ cup brown rice

1 big onion, diced

1 carrot, grated

2 cups chopped button mushrooms

½ cup chopped dill

4 tbsp tomato sauce

1-2 tomatoes

1/3 tsp ground coriander

1/3 tsp ground pepper

½ tsp sweet paprika

sour cream (optional)

Sea salt, to taste

Directions:

Rinse the red bell peppers. Remove the upper part and scoop out the seeds.

Heat some oil in a large saucepan.

Add chopped onion and saute for 3 minutes.

Add chopped mushrooms, grated carrot, sea salt, coriander, pepper and paprika. Saute for another 6-7 minutes.

Add rice and 1 cup of water.

Let it cook for 10-15 minutes, then add chopped dill.

Add 2-2 ½ tbsp of stuffing in each bell pepper. Do not stuff them until they’re full. The rice is not yet completely cooked and we don’t want any cracks in the bell peppers.

Add 1 tomato slice over each bell pepper; it will act as a lid so the rice won’t rise too much.

Place the bell peppers in a large pot. Add water just enough to cover ¾ of bell peppers.

Cover with a lid.

Let them boil for 30-35 minutes over medium heat.

When almost ready, add 4-5 tbsp tomato sauce.

Garnish with parsley and serve!

Tip: Sour cream goes perfectly with stuffed red bell peppers! Pour 1 tbsb of sour cream  on your red bell pepper and get ready to be amazed!