Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Stuffed bell pepper
A full meatless meal for vegetarians, or a lovely side dish for omnivores, this stuffed bell pepper has rice, mushrooms and cheese, and is served with homemade chunky tomato sauce.
Course
Main Course, Side Dish
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
1
person
Author
Connie Veneracion
Ingredients
1
large
bell pepper
extra virgin olive oil
salt
pepper
½
cup
cold cooked rice
1
tablespoon
chopped onion
¼
teaspoon
minced garlic
½
teaspoon
paprika
2 to 3
fresh button mushrooms
chopped
2
tablespoons
grated cheese
plus more to garnish
1
teaspoon
chopped parsley
plus more to garnish
chunky tomato sauce
(we prefer homemade!)
Instructions
Preheat the oven to 375F.
Cut off the top of the bell pepper.
Using a spoon, scoop out the seeds andwhite membranes inside the bell pepper.
Brush inside and out with olive oil and sprinkle with a little salt and pepper.
Mix together the rice, onion, garlic, paprika, mushrooms, cheese and parsley. Season with a quarter teaspoon salt and a pinch of pepper.
Spoon the rice mixture into the cavity of the bell pepper.
Arrange the bell pepper at the center of an oven-proof plate and drizzle with olive oil.
Bake at 375F for about 15 minutes.
Spoon the chunky tomato sauce around the bell pepper to form a shallow pool. Drizzle some on top.
Sprinkle the stuffed bell pepper with more grated cheese and parsley. Serve.