Bell Peppers Stuffed With Mushroom Corn Rice Pilaf

1. 1

   Heat olive oil in a stockpot.

2. 2

   Add in onions and sweat until translucent.

3. 3

   Add in mushrooms and continue cooking over high heat for another minute.

4. 4

   Add in corn rice and stir until evenly coated with the oil in the pot.

5. 5

   Pour in 2 cups of stock then bring to a boil stirring occasionally.

6. 6

   When level of stock in the pot goes down to level of rice, cover and turn heat to low.

7. 7

   Leave to cook for 10 minutes.

8. 8

   Turn off the heat and leave covered for another 15 minutes.

9. 9

   Fluff rice.

10. 10

    Preheat your oven to 180C/360F.

11. 11

    Cut the top of each bell pepper. Remove the core and seeds. Stuff with rice pilaf.

12. 12

    Arrange stuffed bell pepper standing up in a deep baking dish.

13. 13

    Pour in remaining stock around the bell peppers.

14. 14

    Bake for 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.