Yields : 4-5 Medium Peppers
I chose to use green peppers because they were a bit cheaper than orange, red, or yellow ones.
- 4-5 medium peppers
- 1 1/4 cup of cooked rice (Recipe suggests brown rice, but I just used an Asian long-grain rice)
- 8 oz. sliced baby portobello mushrooms (Another ingredient that can be substituted with any kind of mushroom)
- 1 sliced shallot (Used an onion instead)
- 2 cloves garlic, minced
- 1 tablespoon rosemary (Excluded this)
- 1/2 tablespoon butter
- 1/2 tablespoon extra virgin olive oil
- 2 tablespoons sherry wine (Excluded this)
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Preheat oven to 375 degrees. Cut tops of peppers off and clean out the insides. Sauté butter, olive oil, shallots, garlic and half the rosemary (1/2 tablespoon) in a medium pan for 2-3 minutes over medium heat. Add mushrooms and a dash of salt & pepper, toss to combine and sauté for another 3-4 minutes. Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes. Remove from heat. Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste. Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom. Bake for 30-35 minutes.
I have a tendency of not adhering 100% to recipes for one reason or another. It also gives you some room for creativity. Additionally , for college students, it might be difficult to obtain all the ingredients at once and expect to reuse it all in different dishes before expiring. So don’t be afraid to test some new flavor combinations out.
Instead of brown rice, I cooked long-grain rice (like the rice you’d get from a chinese takeout place) but instead of cooking it with water, I used the same ratio with chicken broth instead. It adds the perfect amount of flavor to the otherwise boring white rice. When the rice is done cooking, I usually add some finely chopped scallions and cilantro just to change it up a bit.
Ingredients I chose to add:
- Chopped up, cooked, hot italian sausage (2)
- Crisped bacon for added flavor (3 strips)
- 2 finely chopped jalepenos
- 1 rough chopped red pepper
- Used baby bella mushrooms because they were on sale and baby portobellas weren’t
- Substituted parmesan with mozzarella (wasn’t a huge fan of mozzarella with rice…i’d stick with parmesan here)
You can still follow the same cooking directions. Note* I didn’t add any water to my baking dish when I put the peppers in the oven and they came out alright.