mediummainveganCC0 1.0 Universal
Baked Bell Peppers Stuffed with Brown Rice, Mushrooms and Herbs
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 rice300 g
- Button mushrooms250 g
- Yellow onion1 piece
- Garlic cloves2 clove
- Tomato passata / pureed tomatoes300 ml
- Olive oil30 ml
- Fresh dill15 g
- Dried thyme3 g
- Salt
- Ground black pepper
Preparation Steps
1
Preheat oven to 190°C (375°F). Slice the tops off the bell peppers, keeping the caps; remove membranes and seeds.
10 min timer
2
Heat olive oil in a skillet over medium heat. Sauté onion and chopped mushrooms for 7 minutes until mushroom liquid evaporates.
7 min timer
3
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
4
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.
5
Cover dish and bake at 190°C for 35-40 minutes until peppers are fully tender and fragrant.
37 min timer
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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
