Prep. Time: 20 Min.
Ck. Time: 45 Min.
- 3 bell peppers (medium-large size)
- 150 g Basmati rice
- 100 g green peas
- 150 g mushrooms
- 50 g coriander
- 50 g fennel
- 200 g tomato sauce
- 1 onion
- 4 tbsp olive oil
- 1 tsp turmeric
- 1 tsp black pepper
Instructions for stuffed peppers
To prepare these stuffed peppers, first cook the rice in boiling water with a pinch of salt until it is half cooked, because the rest of cooking will happen in the oven and then drain it.
Then trim the tops of bell peppers and remove ribs and seeds from inside them. After that, chop the onion, coriander and fennel finely. Also cut the mushrooms into small pieces.
Meanwhile warm the olive oil in a large skillet or non-stick frying pan over medium-high heat and then add the chopped onion to it. After 3-4 minutes, when the onion is translucent, add the mushrooms. Continue cooking the mushrooms, then add the coriander, fennel, turmeric, salt and 1/2 teaspoon of black pepper. After 3-4 minutes remove the skillet from heat.
Then in a bowl, mix the rice with green peas and the prepared onion, mushrooms, coriander and fennel mixture. After that, fill the bell peppers with the prepared mixture and leave about 1 cm space on top of them. Next, pour the tomato sauce in a bowl, add 200 ml of water and the rest of black pepper to it and then mix them.
Now transfer the bell peppers into a deep baking tray, add the tomato sauce mixture on top of them, place back their stems and bake them in preheated oven to 200 ºC for 40 minutes.