Vegetarian stuffed peppers

  • Consumers
  • Consumers
  • Consumers
  • Consumers
  • Consumers

A classic use of Bell Peppers that never grows old.


Vegetarian stuffed peppers

6 fresh juicy Bell peppers (a variety of colours looks amazing on the table)
1 teaspoon of olive oil
1 cup of fresh parsley
3/4 cup chopped shallots
1/4 cup toasted almonds
4 cups chopped mushrooms
1 1/2 teaspoons chilli powder
2 1/2 cups cooked brown rice
1 cup tomato juice
1 tablespoon crushed garlic
Salt and pepper
3 tablespoons sherry
1/4 cup grated fresh parmesan cheese

Cooking instructions

1.Preheat oven to 350 degrees.
2. Clean the peppers by cutting off their tops, discarding the seeds and inner skin bits.
3. Cook the peppers in boiling water for 5 minutes, then drain.
4. In a non stick pan heat the oil, add the shallots and saute, then add the mushrooms, parsley, almonds, garlic , chilli powder, and sherry. Saute again for 2 to 3 minutes.
5. Add rice, tomato juice, black pepper and salt to taste.
6. Spoon the mixture into each Bell pepper, adding parmesan on top, then place on a baking dish and bake for 15 minutes.

For more recipes, please visit our Consumers page or contact us and remember to look for Lanchang Sweet Peppers at your local supermarket.