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MediumMain coursesveganCC0 1.0 Universal
Romanian Lenten Stuffed Bell Peppers with Herbed Rice and Forest Mushrooms
Traditional monastic vegan stuffed peppers filled with a rich blend of tender rice, sautéed wild mushrooms, sweet carrots, and herbs, baked in a rich tomato sauce.
Prep
25 min
Cook
45 min
Total
70 min
Oven
180°C (160°C vent.)
Ingredients
servings
4
- Medium bell peppers, cored8 pc
- Round grain rice150 g
- Fresh mushrooms, finely chopped250 g
- Medium onions, minced2 pc
- Finely grated carrot1 pc
- Tomato passata400 ml
- Sunflower oil3 tbsp
- Chopped fresh dill and parsley3 tbsp
- Salt1 tsp
Preparation Steps
1
Sauté onions, carrot, and mushrooms in oil for 6-7 minutes. Add rinsed rice, sauté 2 minutes more, then remove from heat and mix in herbs, salt, and pepper.
9 min timer
2
Loosely fill bell peppers with the rice filling leaving room for expansion. Stand peppers upright in a deep baking pot.
8 min timer
3
Pour tomato passata and 300 ml hot water around peppers. Bake at 180°C for 45 minutes until rice is tender and peppers are softly caramelized.
45 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
6g
Carbohydrates
48g
Fat
7.5g
*estimated values per serving
Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
