Stuffed bell peppers with rice and mushrooms

Delicious Recipe: Stuffed Peppers with Rice and Mushrooms

Of course, there’s nothing more comforting than a generous serving of stuffed peppers with rice and mushrooms, a recipe that is not only suitable for fasting days but also a healthy and flavorful choice. This classic stuffed pepper recipe is easy to make and offers a perfect blend of flavors and textures. I invite you to discover with me the necessary steps to create a tasty meal that will bring joy to both you and your loved ones.

Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 14

Ingredients:

Filling:
- 230 g rice
- 3 medium onions
- 1 large carrot
- 280 g canned mushrooms (or fresh mushrooms, if you prefer)
- 1 tablespoon tomato paste
- ½ teaspoon sweet paprika
- 1 tablespoon dried dill
- 3-4 tablespoons sunflower or olive oil
- salt, to taste
- 400 ml water

Additionally:
- 14 bell peppers (of your choice, preferably in different colors for an attractive appearance)
- 1-2 tablespoons flour (to form a lid)
- enough water to cover the peppers
- 1 tablespoon broth (to enhance the flavor)
- salt, to taste
- a bunch of fresh parsley, finely chopped

Step by step:

1. Preparing the filling: Start by washing the rice in 2-3 waters until the water runs clear. This step is essential to remove excess starch, which will help achieve fluffier rice. In a pot (or deep saucepan), add the oil and a little salt, then add the washed rice. Heat them together over medium heat, stirring constantly to prevent burning.

2. The vegetables: Peel the onions and carrot. Wash them well and chop them finely using a food processor or, if you prefer, with a knife. Add the onion and carrot to the pot along with the rice and sauté for 5-7 minutes until the onion becomes translucent.

3. Adding the mushrooms: Add the drained mushrooms (if using canned) or finely chopped fresh mushrooms. Mix well and cook for another 5 minutes. At this point, add the tomato paste, sweet paprika, and dried dill, mixing everything well. These ingredients will add a special flavor to your filling.

4. Cooking the rice: Pour 400 ml of water into the pot and let the mixture simmer on low heat. Cover with a lid and let it simmer for about 15-20 minutes until the rice absorbs all the water and becomes fluffy. Don't forget to stir occasionally to prevent sticking.

5. Cooling the filling: Once the rice is ready, remove the pot from the heat and let the filling cool. This is an important step, as hot filling could damage the peppers during stuffing.

6. Preparing the peppers: Clean the peppers of seeds by cutting around the stem without cutting them in half. Wash them well and prepare them for stuffing. Make sure the peppers are fresh and firm to withstand the cooking process.

7. Stuffing the peppers: Using a spoon, fill each pepper with the rice and mushroom mixture, leaving a little space at the top. This will allow the filling to expand during cooking. You can form a lid from a thin layer of flour to seal the filling, ensuring it doesn't leak out.

8. Boiling the peppers: Place the stuffed peppers in a pot and add enough water to cover them. Bring to a boil over medium heat. Near the end of cooking, add a tablespoon of broth and adjust the taste with salt, as preferred. You can add additional water during boiling if necessary.

9. Serving: Once the peppers are well cooked (about 30 minutes), carefully remove them from the pot and place them on a platter. Sprinkle with freshly chopped parsley for an extra touch of freshness and color. This dish is perfect served warm, alongside a fresh salad.

Practical tips:

- Choosing the peppers: Choose medium-sized peppers and season them with various spices such as pepper or herbs to enhance the flavor.
- Variations: If you want to add extra protein, you can include some textured soy or marinated tofu in the filling. You can also add other vegetables such as zucchini or eggplant to diversify the filling.
- Recommended drinks: This dish pairs perfectly with a dry white wine or freshly squeezed tomato juice, which will complement the flavors of the meal.

Nutritional information (per serving):

- Calories: approximately 150 kcal
- Fat: 5 g
- Carbohydrates: 25 g
- Protein: 4 g
- Fiber: 3 g

This stuffed pepper recipe with rice and mushrooms is not only a delicious option but also a nutrient-rich choice that will provide you with energy throughout the day. Additionally, it is an excellent recipe to enjoy a healthy meal on fasting days or when you want to eat lighter.

In conclusion, preparing stuffed peppers with rice and mushrooms is a satisfying activity that combines tradition with innovation. I encourage you to try this recipe, personalize it to your taste, and enjoy every bite. You might discover a new favorite recipe that will become part of your family meals!