Bell Peppers stuffed with Mushroom Corn Rice Pilaf
Click to rate this post!
[Total: 0 Average: 0]
Please rate it
Preparation Time : 10-15 mins
Cooking Time : 45-60 mins
Serves : 3-4
Tags :
Dairy-free, Gluten-free, Lunch, Snack, Starters, vegan, Vegetarian
Main Ingredient :
Vegetables
Recipe Type :
Lunch
Ingredients :
370g/13oz corn rice
200g/7oz fresh straw mushrooms, cut into chunks
100g/3.5oz white onion, finely chopped
2 tbsp. olive oil
750ml/25.5fl oz vegetable stock
2 pieces. bay leaf
4 bell peppers
Method :
- Heat olive oil in a stockpot.
- Add in onions and sweat until translucent.
- Add in mushrooms and continue cooking over high heat for another minute.
- Add in corn rice and stir until evenly coated with the oil in the pot.
- Pour in 2 cups of stock then bring to a boil stirring occasionally.
- When level of stock in the pot goes down to level of rice, cover and turn heat to low.
- Leave to cook for 10 minutes.
- Turn off the heat and leave covered for another 15 minutes.
- Fluff rice.
- Preheat your oven to 180C/360F.
- Cut the top of each bell pepper. Remove the core and seeds. Stuff with rice pilaf.
- Arrange stuffed bell pepper standing up in a deep baking dish.
- Pour in remaining stock around the bell peppers.
- Bake for 40 minutes.
Source :
Source link
If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.
Leave a Reply
Find Us on Facebook
Main Ingredients
Recipe Types
Recipe Finder
Number of Recipes Shared
(480)
Number of Users :
557
Related Posts
Top Search
