2 bell peppers (any color you want)
2 cups roughly chopped white mushrooms
1 tomato, also chopped in big chunks
1/2 cup chopped onions
1 garlic clove, finely chopped
crushed red pepper to taste
salt and black pepper to taste
2 tablespoon of olive oil
1 cup cooked white rice
Preheat the oven to 400°
Slice the bell peppers in half, lengthwise.
Cut the peppers in half, lengthwise, remove the veins and seeds from the inside. Brush with a bit of olive oil, and season with salt, and black pepper. Set aside.
In a large skillet, heat up 1 tablespoon of olive oil and cook the garlic and onions for about 3 minutes or until the onions become transparent. Add the mushrooms and cook for 3-4 minutes until the mushroom are brown and soften. Add the tomatoes, and season with salt, ground black pepper and crushed red pepper to taste. Add the cooked rice, stir well and taste, add more salt if needed. Cook for 1 more minute.
Stuff the bell pepper with the mushroom filling, add as much filling as you want. Sprinkle with some vegan cheese, or regular cheese, and and bake at 400° for about 10 minutes or until the cheese has melted.
note: If you want the pepper to be extra soft cook for 15-18 minute.
I like my pepper to have a crunch, so 10 minutes in the oven is enough to give them a delicious roasted flavor and a perfect crunch!
That is it..
Garnish with some fresh parsley you are ready to
To watch this video recipe please click HERE