Stuffed Green Peppers With Rice And Mushrooms

Name: Stuffed Green Peppers With Rice And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 green peppers; 3 tablespoons onions, chopped; 2 tablespoons oil (Canola or Vegetable); 1 cup rice (cooked); 2 cups vegetable broth; 8 ounces fresh mushrooms, chopped; 2 garlic cloves, chopped; 1/4 teaspoon italian seasoning; 1/2 teaspoon salt (or to taste); 1/2 teaspoon pepper (or to taste)

Servings: persons

1
Rinse the peppers under warm running water.
2
Cut a slice from a stem end of each pepper (about 1/2 inch thick).
3
Remove the core, white veins, and seeds.
4
Fill a medium size pot with water and bring to boil.
5
Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
6
Remove peppers and cool.
7
Arrange peppers in a shallow baking dish.
8
Saute chopped onions in canola oil to a golden color.
9
Add mushrooms and garlic, and saute for 3 minutes.
10
Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
11
Fill the peppers with the rice filling.
12
Place the pepper top slices over the filling.
13
Pour 1/4 cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
14
Bake uncovered, at 350 degrees F, for 30 minutes.

363

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: 4 green peppers, 3 tablespoons onions, chopped, 2 tablespoons oil (Canola or Vegetable), 1 cup rice (cooked), and more.

Yes, Stuffed Green Peppers With Rice And Mushrooms falls under the Soups & Stews 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!