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Stuffed Bell Peppers

These stuffed bell peppers are filled with a savory, rich filling in a neat parcel. Perfect for any meal!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 2 Cups Cooked Brown Rice or 1 cup dry brown rice
  • 3 Bell Peppers
  • 1 Tablespoon Olive Oil
  • 2 Cups Mushrooms dices
  • 1 Medium Onion diced
  • 3 Garlic Cloves minced
  • 1 Tablespoon Cumin
  • 1 Teaspoon Smoked Paprika
  • ½ Cup Carrots diced
  • ½ Cup Monterey Jack shredded

Method
 

  1. Cook brown rice according to their instructions.
  2. In a large pan, heat the olive oil until hot. Add minced garlic and roast until aromatic. Sweat onions until lightly browned around the edges.
  3. Add mushrooms to the pan and cook off the water. Add spices and mix to coat the mushrooms. Add carrots and cook until relatively soft. Mix in cooked rice.
  4. Preheat oven to 450 degrees Fahrenheit.
  5. Take the red peppers and cut off the tops and core out the seeds from the inside.
  6. Fill each pepper with the mushroom / rice mix. Top with shredded Monterey jack cheese. Cover each pepper with aluminum foil.
  7. Bake for 20 minutes.