Ingredients
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370
-
200
-
100
-
2
-
750
-
2
-
4
-
-
-
-
-
-
-
-
Directions
Bell Peppers Stuffed With Mushroom Corn Rice Pilaf, Peppers are always versatile with the benefit of being fat free and full of vitamin A and C, a fail safe when catering for most dietary restrictions This pleasing simple dish can be a healthy light meal or a filling addition to a protein based meal
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Steps
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1
Done
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Heat Olive Oil in a Stockpot. |
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2
Done
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Add in Onions and Sweat Until Translucent. |
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3
Done
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Add in Mushrooms and Continue Cooking Over High Heat For Another Minute. |
|
4
Done
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Add in Corn Rice and Stir Until Evenly Coated With the Oil in the Pot. |
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5
Done
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Pour in 2 Cups of Stock Then Bring to a Boil Stirring Occasionally. |
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6
Done
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When Level of Stock in the Pot Goes Down to Level of Rice, Cover and Turn Heat to Low. |
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7
Done
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Leave to Cook For 10 Minutes. |
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8
Done
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Turn Off the Heat and Leave Covered For Another 15 Minutes. |
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9
Done
|
Fluff Rice. |
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10
Done
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Preheat Your Oven to 180c/360°f. |
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11
Done
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Cut the Top of Each Bell Pepper. Remove the Core and Seeds. Stuff With Rice Pilaf. |
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12
Done
|
Arrange Stuffed Bell Pepper Standing Up in a Deep Baking Dish. |
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13
Done
|
Pour in Remaining Stock Around the Bell Peppers. |
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14
Done
|
Bake For 40 Minutes. |
