Stuffed Bell Peppers with Mushrooms & Rice

🧂 Ingredients

• 6 bell peppers
• 1 medium onion
• 1 medium carrot
• 2-3 cloves garlic
• 4 tbsp olive oil
• 1 cup rice

  short-grain
• 8-10 oz mushrooms
• 1 can tomatoes

  diced
• 1 tsp granulated garlic
• 1 tsp thyme

  or oregano
• 2 tsp salt
• 1 tsp pepper
• 1 handful parsley

Instructions

• 1 Pour boiling water over the rice for it to swell
• 2 Peel and finely chop the onion and the garlic cloves. Finely grate the carrot
• 3 Heat up 4 tablespoons of olive oil in a skillet and sautee the chopped veggies
  for 4-5 minutes
• 4 Clean and finely chop the mushrooms
• 5 Saute the mushrooms for about 10 minutes
• 6 Turn off the stove
• 7 Drain the rice and add it to the skillet
• 8 Season with all the spices
• 9 Add the tomato paste or the diced canned tomatoes along with chopped fresh
  parsley and mix
• 10 Pour half a cup of water and mix again
• 11 Wash and slice the tops off the peppers. Remove the ribs and seeds inside
• 12 Arrange them in the pot and start filling them one by one. Top with the
  previously removed top of the peppers
• 13 In a different bowl mix one cup of water with salt and 1 tsp of lemon juice and
  pour it at the bottom of the pan with stuffed bell peppers
• 14 Cook the stuffed peppers on the stove for 30 minutes on medium, medium-low heat
  with the lid on
• 15 Serve the bell peppers hot and cold

Nutrition Info