Stuffed Peppers

Stuffed Peppers are baked in the oven and filled with rice, aromatic herbs, green peas, mushrooms, and spices and are very delicious.

Instructions

To prepare these stuffed peppers, cook the rice in boiling water with a pinch of salt until it is half cooked because the rest of the cooking will happen in the oven, and then drain it.

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Then trim the tops of bell peppers and remove ribs and seeds from inside them. After that, finely chop the onion, coriander, and fennel. Also, cut the mushrooms into small pieces.

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Next, in a large skillet or non-stick frying pan over medium-high heat, warm the olive oil and then add the chopped onion. After 3-4 minutes, when the onion is translucent, add the mushrooms. Continue cooking the mushrooms until they are soft, then add the coriander, fennel, turmeric, salt, and 1/2 teaspoon of black pepper. And after 3-4 minutes remove the skillet from the heat.

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Then in a bowl, mix the rice with the green peas and 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 into a bowl, add 200 ml of water and the rest of black pepper and then mix them together.

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Now transfer the bell peppers to a deep baking tray, add the tomato sauce mixture on top of them and place back their stems. Then bake the stuffed peppers in the preheated oven to 200 ºC for 40 minutes.

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Notes: Instead of Basmati rice, you can use any other long-grain white rice. You can also add any other aromatic herbs like parsley, tarragon, or dill to the stuffed peppers.

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