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Rice Stuffed Peppers
By : Rehana KhambatyCategory : Khichdis, Rice, Mushroom, Cheese
Servings : 3
Time Taken : 15-30 mins
Rating :
Method
- Half and core peppers.
- Blanch in boiling water for 3 mins. then drain.
- Preheat oven to 190°C.
- Cook rice according to the pack instructions.
- Meanwhile, slice and saute mushrooms and garlic in olive oil for 5 mins.
- Mix sliced tomatoes and pinenuts.
- Stir in rice when cooked, check seasoning and spoon into pepper shells.
- Sprinkle over cheese and bake for 20-25 mins.
Ingredients:
150 g - basmati rice
3 - large peppers, green, yellow or red
75 g - wild mushrooms or button mushrooms
75 g - cheese, grated
2 cloves - garlic, crushed
2 tbsp - olive oil
6 - sun-dried tomato, soaked and sliced
3 tbsp - pine nuts
salt and ground black pepper
150 g - basmati rice
3 - large peppers, green, yellow or red
75 g - wild mushrooms or button mushrooms
75 g - cheese, grated
2 cloves - garlic, crushed
2 tbsp - olive oil
6 - sun-dried tomato, soaked and sliced
3 tbsp - pine nuts
salt and ground black pepper
RECIPES BY REHANA KHAMBATY
