Imagine a dish that transforms ordinary bell peppers into a culinary masterpiece, bursting with flavor and nutrition. These Roast Peppers Stuffed with Mushrooms are not just a meal; they're a gourmet experience that will elevate your vegetarian cooking game. Packed with savory mushrooms, perfectly cooked rice, and melted cheese, this recipe promises to be a showstopper that will have everyone at the table asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 large bell peppers, halved and seeded
- 2 cups mushrooms, chopped
- 1 cup cooked rice
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Wash bell peppers thoroughly. Cut each pepper in half lengthwise, removing seeds and membranes. Pat the pepper halves dry with paper towels.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté chopped onions until translucent, about 3-4 minutes.
- Add minced garlic and chopped mushrooms to the skillet. Cook for 5-6 minutes until mushrooms release their moisture and become golden brown.
- Stir in cooked rice, mixing well with the mushroom and onion mixture. Season with salt and pepper to taste.
- Remove skillet from heat and let the mixture cool slightly. Fold in half of the shredded cheese.
- Arrange pepper halves on the prepared baking sheet, cut-side up. Generously fill each pepper half with the mushroom-rice mixture.
- Sprinkle remaining cheese over the stuffed peppers.
- Bake in the preheated oven for 25-30 minutes, or until peppers are tender and cheese is melted and slightly golden.
- Remove from oven and let cool for 5 minutes before serving. Garnish with fresh herbs like parsley or chives if desired.
Tips
- Choose bell peppers that are firm and have a flat bottom to ensure they sit nicely on the baking sheet.
- Pat the peppers dry thoroughly to prevent excess moisture during baking.
- For extra flavor, consider using a mix of mushroom varieties like shiitake and cremini.
- Make sure to sauté the mushrooms until they're golden brown to develop a deeper, richer taste.
- Let the filling cool slightly before stuffing to prevent the peppers from becoming soggy.
- For a crispy top, broil the peppers for 2-3 minutes at the end of cooking.
- Experiment with different cheese varieties like mozzarella, gouda, or feta for unique flavor profiles.
- Prep ingredients in advance to make the cooking process smoother and more enjoyable.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 10g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
