Stuffed peppers with rice

Delicious stuffed peppers recipe with rice and mushrooms

Who doesn't love the aroma of a dish cooked with love and patience? Today, I will share my favorite recipe for stuffed peppers with rice and mushrooms, a dish that perfectly combines the soft texture of the peppers with the savory and aromatic filling. This dish is ideal for a family dinner or to impress guests at a festive meal.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4-6

Ingredients

- 4-6 bell peppers (preferably red or yellow for a sweet touch)
- 1 medium onion, finely chopped
- 1 carrot, grated
- 200 g fresh mushrooms (or canned), finely chopped
- 150 g rice (preferably long-grain)
- 2-3 tablespoons olive oil
- 1-2 tablespoons tomato paste
- 1 teaspoon flour
- Salt and pepper to taste
- 1-2 tablespoons seasoning (or other preferred spice)
- A handful of fresh parsley, finely chopped (for garnish)
- Water (approximately 500 ml)

Recipe history

Stuffed peppers are a traditional dish in many cultures, with deep roots in culinary history. It is believed that this dish was created out of the necessity to make the most of seasonal vegetables, filling them with rich ingredients available in households. Today, stuffed peppers represent not only a practical solution for a hearty meal but also a symbol of conviviality and the joy of sharing meals with loved ones.

Preparation instructions

1. Prepare the ingredients: Start by washing the bell peppers and cutting off the tops. Remove the seeds and white parts inside using a spoon. Make sure the peppers remain whole so they can be filled.

2. Sauté the vegetables: In a large skillet, add the olive oil and heat it over medium heat. Add the chopped onion and grated carrot. Sauté them for 5-7 minutes until they become soft and translucent.

3. Add the mushrooms: Put the chopped mushrooms in the skillet and continue to sauté for another 5 minutes until they release their water and become browned. This step will enhance the flavor of your filling.

4. Include the rice: Add the washed and drained rice, stirring well to combine with the vegetables. Pour in a little water (about 100 ml) to help the rice swell. Cover the skillet with a lid and let it simmer on low heat for 10 minutes.

5. Season the filling: After the rice has swelled, remove the skillet from the heat and add salt, pepper, seasoning, and chopped parsley. Mix well and let the filling cool for a few minutes. This step is important, as the filling should not be hot when filling the peppers.

6. Fill the peppers: Using a spoon, fill each pepper with the rice and vegetable mixture, being careful not to overfill them. Place the tomato tops on each pepper to keep them juicy during cooking.

7. Boil the peppers: Place the stuffed peppers in a large pot, fill with water (approximately 500 ml), and let them boil over medium heat. Once the water starts to boil, reduce the temperature and let them simmer on low heat for 20 minutes.

8. Prepare the sauce: In a small bowl, mix the tomato paste with flour and add a little water. After the 20 minutes of boiling, drain the peppers and pour the sauce over them. Let them simmer for another 10-15 minutes.

9. Finalize and serve: Finally, add freshly chopped parsley on top of the stuffed peppers. You can serve them warm, alongside a fresh salad or a potato dish, which will perfectly complement this meal.

Useful tips

- Choosing the peppers: Opt for bell peppers with a uniform shape, without spots or defects. Red or yellow peppers bring a sweeter flavor, while green ones have a slightly bitter note.
- Variations of the filling: You can experiment with the filling by adding ground meat, peas, or other vegetables. Additionally, rice can be replaced with quinoa or bulgur for a healthier option.
- Serving: This dish pairs wonderfully with a dry white wine or Greek yogurt, which will add a creamy and fresh touch.
- Storage: If there are leftover stuffed peppers, you can keep them in the refrigerator for 2-3 days. Reheat them in the oven or microwave before serving.

Nutritional information

This dish offers a balanced mix of carbohydrates, proteins, and fibers, making it a healthy choice for a hearty dinner. Each serving of stuffed peppers has approximately 350-400 calories, depending on the amount of oil used and the added ingredients. Fresh vegetables provide essential vitamins, while rice ensures the energy needed for an active day.

Frequently asked questions

- Can I use brown rice? Yes, brown rice is a healthier option, but it will require a longer cooking time.
- Can I freeze the stuffed peppers? Yes, you can freeze the stuffed peppers before boiling them. Make sure to cover them well to prevent freezer burn.
- Can I add cheese to the filling? Absolutely! Feta or mozzarella cheese adds a delicious and creamy touch.

Now that you have all the necessary information, all that’s left is to try this stuffed peppers recipe with rice and mushrooms, which will bring a touch of warmth and good cheer to your kitchen! Enjoy your meal!