Bell Peppers stuffed with Mushroom Corn Rice Pilaf

DifficultyBeginner

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 370g/13oz corn rice
 200g/7oz fresh straw mushrooms, cut into chunks
 100g/3.5oz white onion, finely chopped
 2 tbsp. olive oil
 750ml/25.5fl oz vegetable stock
 2 pieces. bay leaf
 4 bell peppers

1

1. Heat olive oil in a stockpot.

2

2. Add in onions and sweat until translucent.

3

3. Add in mushrooms and continue cooking over high heat for another minute.

4

4. Add in corn rice and stir until evenly coated with the oil in the pot.

5

5. Pour in 2 cups of stock then bring to a boil stirring occasionally.

6

6. When level of stock in the pot goes down to level of rice, cover and turn heat to low.

7

7. Leave to cook for 10 minutes.

8

8. Turn off the heat and leave covered for another 15 minutes.

9

9. Fluff rice.

10

10. Preheat your oven to 180C/360F.

11

11. Cut the top of each bell pepper. Remove the core and seeds. Stuff with rice pilaf.

12

12. Arrange stuffed bell pepper standing up in a deep baking dish.

13

13. Pour in remaining stock around the bell peppers.

14

14. Bake for 40 minutes.

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Ingredients

 370g/13oz corn rice
 200g/7oz fresh straw mushrooms, cut into chunks
 100g/3.5oz white onion, finely chopped
 2 tbsp. olive oil
 750ml/25.5fl oz vegetable stock
 2 pieces. bay leaf
 4 bell peppers

Directions

1

1. Heat olive oil in a stockpot.

2

2. Add in onions and sweat until translucent.

3

3. Add in mushrooms and continue cooking over high heat for another minute.

4

4. Add in corn rice and stir until evenly coated with the oil in the pot.

5

5. Pour in 2 cups of stock then bring to a boil stirring occasionally.

6

6. When level of stock in the pot goes down to level of rice, cover and turn heat to low.

7

7. Leave to cook for 10 minutes.

8

8. Turn off the heat and leave covered for another 15 minutes.

9

9. Fluff rice.

10

10. Preheat your oven to 180C/360F.

11

11. Cut the top of each bell pepper. Remove the core and seeds. Stuff with rice pilaf.

12

12. Arrange stuffed bell pepper standing up in a deep baking dish.

13

13. Pour in remaining stock around the bell peppers.

14

14. Bake for 40 minutes.

Bell Peppers stuffed with Mushroom Corn Rice Pilaf

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