This is a pretty and healthy vegetarian recipe for Meatless Monday.
Bell pepper is an excellent source of vitamins C, A and B6, and a very good source of vitamins E, B2, B3, folic acid, pantothenic acid (vitamin B5), molybdenum, potassium and dietary fibre.
This stuffed pepper is a great way to reuse leftover rice.
The quantities here are for 2 people. This dish is ready in 40 minutes or so.
- 2 large orange, yellow or light green bell peppers
- 3-4 baby bell peppers, deseeded and diced
- 4 medium mushrooms, diced
- ¼ small onion, peeled and finely chopped
- 1 garlic clove, peeled and minced
- 1 tablespoon of pumpkin seeds
- 1 tablespoon of olive oil
- 1 cup of cooked brown rice, fluffed with a fork
Preheat the oven at 225 degrees Celsius.
Cut the lid of the large bell peppers (but keep them!), and remove the seeds and white parts. Place them in a small oven dish.
In a mixing bowl, add the baby bell pepper, mushroom, onion, garlic, pumpkin seeds and olive oil, and stir to combine. Add the brown rice, season with salt and pepper to taste, and toss well.
Spoon the mixture inside the bell peppers, cover with the bell pepper’s lid, and roast in the oven for 25 minutes.
Serve with a lettuce salad.