Veg Stuffed Peppers
(from needlesandherbs’s recipe box)
Feel free to modify type of broth and some of the filling ingredients to your preference
Source: Lisa magazine (in Russian), modified old favorite
Prep time: 20 minutes
Cook time: 50 minutes
Serves 2 people
Categories: Vegetarian
Ingredients
- 1 cup basmati rice (or wheatberries)
- salt or sea salt to taste
- 2 red bell peppers
- 1 small onion, minced
- 4-5 baby bella mushrooms
- 2 loose cups of spinach
- 3-4 springs fresh parsley, minced
- 1/2 cup fresh feta cheese (with herbs, if desired)
- 2 teaspoons olive oil
- freshly milled black pepper
- curry powder, 1/4 tea spoon or to taste
- 2 cups mushroom broth
Directions
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Boil the rice till done, according to directions. (Wheatberries require an overnight soak of at least 8 hours). Drain water and leave to cool.
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Wash peppers, cut of the “lids” and clean out the seeds and membranes.
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Peel and mince the onion.
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Cut mushrooms in small pieces.
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Wash and tear spinach, discarding tough stalks.
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Heat olive oil in a large pan and saute the mushroom and onions until onions are translucent and start to caramelize. Add spinach leaves and wilt.
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Turn off fire Mix filling, adding salt, pepper and curry to taste.
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Add feta cheese and parsley and mix well. Allow to sit.
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Heat over to 350 F. Heat broth in a separate pot.
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. Fill peppers with filling, cover with lids and place in a deep baking dish with a cover. Pour in the broth (if you want more spice, add more curry powder to the broth).
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. Place in the oven covered, for 45-50 minutes.