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Vegetarian Stuffed Peppers




Source of Recipe


tgcmagazine.com






List of Ingredients



• 1 T olive oil
  
• 1 medium onion, chopped
  
• 2 garlic cloves, finely chopped
  
• 8 oz mushrooms, trimmed and thinly sliced (3 cups)
  
• 1/2 cup regular long-grain rice
  
• 1 2/3 cups water
  
• 1/4 cup chopped fresh basil
  
• 1/2 tsp salt
  
• 1/4 tsp ground black pepper
  
• 4 red, yellow, and/or green peppers
  






Instructions



1. Preheat oven to 400 degrees.
   
2. In a 3 quart saucepan, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are tender liquid has evaporated, about 5 minutes. Add rice, 1 cup water, basil, salt, and black pepper; heat to boiling. Reduce heat; cover and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
   
3. Meanwhile, cut off top from each pepper; reserve tops. Remove seeds and cut thin slice from bottom of each pepper so it will sit flat. In 5 quart saucepot, heat 3 quarts water to boiling. Add peppers and their tops and cook 5 minutes. Remove and place, stem side down, on paper towels to drain.
   
4. When drained, stand peppers in 8" square baking dish. Spoon rice mixture into peppers and replace tops. Pour remaining 2/3 cup water into baking dish. Cover with foil and bake until peppers are tender, about 30 minutes.
   
   






Final Comments


Yield: 4 side servings