Stuffed Peppers with Rice and Mushrooms

Stuffed Peppers with Rice and Mushrooms – A Traditional Soul Recipe

Who doesn't love the enticing aroma of stuffed peppers that reminds us of warm summer days and family meals? This recipe for stuffed peppers with rice and mushrooms is not only delicious but also packed with nutrients, making it an excellent choice for a tasty lunch or dinner. Let's embark together on the preparation of this dish, which combines simple yet flavorful ingredients!

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 4-6 servings

Ingredients

- 20 bell peppers, preferably green
- 2-3 whole tomatoes
- 150 g rice (choose long-grain rice for better texture)
- 1 kg champignon mushrooms
- 1 large onion or 2 smaller ones
- 1 whole egg
- Fresh celery leaves (optional, for flavor)
- 500 g thick tomato puree
- 1-2 vegetable bouillon cubes or 1 tablespoon of vegetable seasoning
- 1 teaspoon of salt
- 1 teaspoon of sugar
- Green onion (optional, for garnish)
- Thyme, oregano, basil, fresh dill (to taste)
- Oil, preferably olive oil
- 1 teaspoon white pepper
- 3-4 bay leaves

Step by Step

1. Preparing the ingredients

Start by rinsing the rice in 2-3 waters until the water runs clear. This step is essential to remove excess starch, which can make the rice sticky. After washing, let it soak in cold water.

2. Preparing the mushrooms

Wash the mushrooms under cold running water and let them drain. Slice them thinly, about 1-2 cm thick. In a deep pan, add 2-3 tablespoons of olive oil, the mushrooms, 1 teaspoon of salt, and a bit of white pepper. Let them sauté over medium heat for about 20 minutes, stirring occasionally. If the mushrooms do not release enough juice, add a little water.

3. Preparing the peppers

Wash the peppers under running water, then cut a lid off the top of each pepper, removing the stem and seeds with a spoon. Make sure not to tear the peppers. After cleaning, wash them again inside and leave them upside down on a wooden board to drain.

4. Preparing the filling

Peel and finely chop the onion or you can grate it. In a pot, add 2-3 tablespoons of olive oil, the chopped onion, the drained rice, the greens (celery, dill, as preferred), the spices, and salt. Sauté over medium heat for a few minutes until the onion becomes translucent.

Meanwhile, heat 1 liter of water in another container, dissolving the vegetable bouillon cube. Pour the water over the rice and onion mixture and let it boil for about 20 minutes.

5. Combining the ingredients

After 20 minutes, add the sautéed mushrooms and 3-4 tablespoons of diluted tomato puree with a little cold water. Add 1-2 bay leaves and ½ teaspoon of sugar to balance the acidity of the tomatoes. Let it simmer together for another 10 minutes, then remove from heat and let the mixture cool slightly.

When it has cooled, add 1 whole egg and mix well.

6. Stuffing the peppers

Prepare a deep pot to boil the peppers. Fill each pepper with the rice and mushroom mixture, being careful not to overfill them to avoid cracking during boiling. Stand them upright, side by side, and place the lids of tomatoes on top of each pepper to prevent the filling from spilling out.

7. Cooking

In a bowl, dilute the remaining tomato puree with a little cold water, add 1 tablespoon of vegetable seasoning, 2-3 bay leaves, ½ teaspoon of sugar, and 1 teaspoon of salt. Pour the sauce over the peppers in the pot. Let it simmer over low to medium heat for about 40-45 minutes.

8. Finishing the sauce

Mix 1 tablespoon of flour with cold water until it becomes fluid, then add it to the pot over the sauce and let it boil for another 15 minutes to thicken.

9. Serving

Let the peppers cool in the pot before transferring them to a clean dish. The sauce can be kept separately, but it is preferable to mix it with the peppers to enhance the flavors. Serve them plain or with sweet cream on top for extra creaminess.

Practical tips

- Choosing the peppers: Opt for medium-sized peppers with smooth, shiny skin. Green peppers have a less sweet taste, which pairs perfectly with the mushroom filling.
- Mushrooms: Champignon mushrooms are ideal for this recipe, but you can experiment with other varieties, such as shiitake or portobello, for a more intense flavor.
- Variations: You can add ground meat (chicken or pork) to the filling for a heartier version. Also, experiment with different herbs, such as rosemary or sage.

Nutritional benefits

This recipe is not only delicious but also nutritious. Mushrooms are an excellent source of antioxidants and B vitamins, while rice provides complex carbohydrates essential for energy. Adding fresh vegetables ensures a fiber intake, which is beneficial for digestion.

Frequently asked questions

1. Can I freeze stuffed peppers?
Yes, stuffed peppers can be frozen. Make sure they are completely cooled before placing them in freezer bags.

2. What side dish pairs best?
Stuffed peppers are excellent served with a fresh salad or a side of mashed potatoes.

3. Can I use instant rice?
While it is possible, regular rice offers a better texture and absorbs flavors more effectively.

4. How can I enhance the flavor?
For a more intense taste, add a few drops of soy sauce or Worcestershire sauce to the filling.

In conclusion, this recipe for stuffed peppers with rice and mushrooms is perfect for any family meal. It offers a savory combination of ingredients that will delight everyone's taste buds. So, put on your apron, gather the ingredients, and enjoy an unforgettable culinary experience!