Vegetarian Stuffed Bell Peppers with Rice

Cooking time: 60 Minutes: Serves 4

Ingredients:

4 large Bell Peppers, any colour of your choice

1 cup Cooked Brown Rice

½ cup Onion Very Finely Chopped

½ cup Courgette Very Finely Chopped

½ cup Chestnut Mushrooms Very Finely Chopped

½ cup Tomatoes Very Finely Chopped

½ cup Black Beans Rinsed and Drained

3 cloves of Garlic, Minced

2 tbsp Olive Oil

1½ tsp Taco Seasoning

1 tsp Paprika

½ tsp Black Pepper

Salt to taste

⅓ cup Mozzarella Shredded

⅓ cup Cheddar Cheese Shredded

Fresh Coriander or Parsley for garnish

Method:

Prepare the Bell Peppers:

1. Preheat the oven to 180°C, gas mark 5.

2. Slice the peppers in half and remove seeds and membranes.

3. Pre-bake the bell peppers by sprinkling them with salt and black pepper, then bake for 10 minutes.

4. Meanwhile, heat the olive oil in a big pan over medium heat. Once hot, sauté the onion for 2 minutes.

5. Add the garlic and sauté for a minute, and add the tomatoes. Cook until soft, about 3-4 minutes.

6. Add the courgette, mushrooms, black beans, taco seasoning, paprika, black pepper, and salt; mix well, then cook for 4-5 minutes.

7. Remove from the heat and add the cooked rice; mix well until combined, then adjust to taste.

8. Stuff each bell pepper generously with the rice mixture, top with both cheeses, cover with foil, and bake for 25-30 minutes.

9. Remove the foil, and bake for an additional 5-8 minutes or until the cheese is golden.

• Serve warm with a dollop of sour cream and garnish with coriander.

Print:

The Rasoi Recipes | Vegetarian Stuffed Bell Peppers with Rice