Bell Peppers With Kasha Stuffing Recipe

Name: Bell Peppers With Kasha Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 1 1/2 c. minced onion; 1/2 c. diced carrot; 8 ounce fresh white mushrooms, sliced (2 1/2 to 3 c.); 1 c. whole kasha; 1 tsp salt; 1/4 tsp grnd black pepper; 2 Tbsp. minced fresh dill weed or possibly 2 tsp. dry; 1 c. crumbled feta cheese (about 8 ounces, divided); 3 x green or possibly red bell peppers, or possibly 4 Italian frying peppers, cut lengthwise in half and seeded

Servings: persons

1
In a large skillet over medium-high heat, heat oil.
2
Add in onions and carrot; cook and stir till onion is tender, about 5 min.
3
Stir in mushrooms, kasha, salt and black pepper.
4
Cook and stir till mushrooms are tender and kasha is lightly browned, about 5 min.
5
Stir in 1 1/2 c. water and the dill; cover and simmer till water is absorbed, about 10 min.
6
Stir in half of the feta.
7
Spoon kasha mix into each pepper half, dividing proportionately.
8
Sprinkle with remaining feta.
9
To microwave: Arrange peppers in a single layer in a microwaveable dish (if peppers don't fit in dish, prepare recipe in 2 batches.)
10
Add in 1/2 c. water to the dish.
11
Cover loosely with plastic wrap or possibly wax paper; microwave on high till peppers are tender, about 10 min.
12
Let stand 3 min.
13
To bake: Preheat oven to 350 degrees.
14
Arrange stuffed peppers in a single layer in an ovenproof casserole.
15
Add in 3/4 c. water to the dish.
16
Cover tightly with foil.
17
Bake till peppers are tender, about 30 min.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. vegetable oil, 1 1/2 c. minced onion, 1/2 c. diced carrot, 8 ounce fresh white mushrooms, sliced (2 1/2 to 3 c.), and more.

Yes, Bell Peppers With Kasha Stuffing Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!