Ingredients that we need
1 cup of Cooked White Rice
2 cups of Cremini Mushrooms, chopped
1 cup of chopped Zucchini
1 Small Onion, chopped
2 Cloves of Garlic, chopped
1 Tbsp of Olive Oil
1 tsp Fresh Thyme, chopped
3 Tbsp of Kalamata Olives, pitted and chopped
Salt and Pepper to taste
2 Tbsp Fresh Basil, chopped
1 1/2 cups of Basic Tomato and Basil Marinara Sauce (see my other recipe)
2 Large Red Bell Peppers
Fresh grated Parmiggiano Reggiano
2 cups of Cremini Mushrooms, chopped
1 cup of chopped Zucchini
1 Small Onion, chopped
2 Cloves of Garlic, chopped
1 Tbsp of Olive Oil
1 tsp Fresh Thyme, chopped
3 Tbsp of Kalamata Olives, pitted and chopped
Salt and Pepper to taste
2 Tbsp Fresh Basil, chopped
1 1/2 cups of Basic Tomato and Basil Marinara Sauce (see my other recipe)
2 Large Red Bell Peppers
Fresh grated Parmiggiano Reggiano
Make it
1) Preheat your oven to 400 degrees.
2) Cut the tops off the peppers and remove all the white veins and seeds. Slice a very small amount off the bottom to give the peppers “feet” so they stand up nicely without falling. Set aside.
3) In a large non stick skillet over medium high heat, cook the onions and mushroom in the 1 tbsp of oil for about 7 minutes or until the veggies are nicely cooked down and brown around the edges. Add the zucchini, garlic and thyme and season with salt and pepper to taste. Cook for 1 minute. Remove from the heat and add the chopped olives, basil, cooked rice, half a cup of the marinara sauce and about ¼ cup of freshly grated parmiggiano reggiano. Spoon the rice mixture in the peppers and put the peppers in a small baking dish and pour the remaining marinara sauce around them.
4) Cover with aluminum foil and bake for 45 minutes. After the 45 minutes, remove foil and sprinkle over some more parmiggiano reggiano and bake uncovered for 15 or 20 more minutes.
5) Carefully place the peppers on a serving dish and spoon the sauce around them. Serve with a little more fresh basil if you like and enjoy!
How to make Vegetarian Stuffed Peppers
2) Cut the tops off the peppers and remove all the white veins and seeds. Slice a very small amount off the bottom to give the peppers “feet” so they stand up nicely without falling. Set aside.
3) In a large non stick skillet over medium high heat, cook the onions and mushroom in the 1 tbsp of oil for about 7 minutes or until the veggies are nicely cooked down and brown around the edges. Add the zucchini, garlic and thyme and season with salt and pepper to taste. Cook for 1 minute. Remove from the heat and add the chopped olives, basil, cooked rice, half a cup of the marinara sauce and about ¼ cup of freshly grated parmiggiano reggiano. Spoon the rice mixture in the peppers and put the peppers in a small baking dish and pour the remaining marinara sauce around them.
4) Cover with aluminum foil and bake for 45 minutes. After the 45 minutes, remove foil and sprinkle over some more parmiggiano reggiano and bake uncovered for 15 or 20 more minutes.
5) Carefully place the peppers on a serving dish and spoon the sauce around them. Serve with a little more fresh basil if you like and enjoy!
How to make Vegetarian Stuffed Peppers
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