Stuffed peppers with rice and mushrooms

Name: Stuffed peppers with rice and mushrooms
Ingredients: 12 medium bell peppers; 200 g rice; 60 ml oil; 500 g onion; 500 g mushrooms; 1 small carrot (60 g); 1 parsley root (80 g); 500 g tomatoes; 15 g dill; 15 g parsley; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4000 ml water for blanching; 500 ml water for the filling; 200 ml water for the oven; 150 g sour cream; optional

Season - Stuffed peppers with rice and mushrooms by Loredana A. - Recipia

Stuffed peppers with rice and mushrooms are blanched for ten minutes before going into the oven to bake in tomato sauce. The rice softens with the mushrooms and vegetables, then fills the peppers; the sauce cooks down around them, and the peppers are served cold. I like them cold, with a spoonful of sour cream beside each one. Prep: 30 minutes. Cook: 80 minutes. Rest: 80 minutes. Total time: 190 minutes. Serves: 6. Approximately 380 kcal and 10 g protein per serving.

Ingredients

12 medium bell peppers
200 g rice
60 ml oil
500 g onion
500 g mushrooms
1 small carrot (60 g)
1 parsley root (80 g)
500 g tomatoes
15 g dill
15 g parsley
1 teaspoon salt
1/2 teaspoon ground pepper
4000 ml water for blanching
500 ml water for the filling
200 ml water for the oven
150 g sour cream
optional

Preparation

1. Cut a little lid around the stem of each of the 12 peppers, remove the seeds and trim away the white ribs. Blanch them for 10 minutes in 4000 ml boiling water, then take them out and leave them to drain. 2. Grate the onion, carrot and parsley root. Finely chop the mushrooms and sauté all the vegetables in 60 ml oil for 10 minutes, until softened. 3. Add the rice and 500 ml water. Simmer gently for 15 minutes, until the rice has absorbed most of the water. 4. Peel and seed 3 medium tomatoes, about 120 g each, slice them and add them to the pan. Continue cooking for 5 minutes, then add the dill, parsley, salt and pepper. Stir gently and leave the filling to cool for 20 minutes. 5. Fill the peppers and arrange them in an ovenproof dish. Blend the remaining approximately 140 g tomatoes in a food processor and pour the sauce over the peppers, along with 200 ml water. Bake at 180 °C for 40 minutes, until the peppers are tender. 6. Leave the peppers to cool for approximately 60 minutes, then serve cold, with 150 g sour cream on the side if you like.

Notes

The dish is gluten-free; without sour cream, it is also suitable for people avoiding dairy. Serve bread alongside the peppers to mop up the sauce left on the plate. Choose firm bell peppers with flat bottoms and thick walls, as similar in size as possible. Peppers with thin walls soften more quickly, so check them after 30 minutes in the oven. If you wash the mushrooms, dry them well before chopping; any leftover moisture will collect in the pan. Very juicy tomatoes make a thinner sauce, while meaty ones keep it thicker. An ovenproof dish about 35 × 25 cm holds the peppers in place when you arrange them snugly; a food processor blends the tomatoes for the sauce. The filling is reminiscent of vegetable pilaf, with the rice tucked inside the peppers. Store in a covered dish in the refrigerator for up to 3 days; you can make them a day ahead.