🍳 55 min
🔥 366 cal
✍️ by Taisiia Dobrozorova
There are many bell peppers in season, and the best dishes made with them are stuffed peppers. Suppose, for some reason, meat and chicken are not suitable. In that case, cook peppers stuffed with mushrooms and rice with a spicy and aromatic dressing. It's a great vegetarian option.
Besides, the bell pepper is rich in vitamins C, A, B6, B9, and E, and what is more critical - dietary fiber. The last micronutrient is an inevitable part of a healthy weight-loss diet. In pair with mushrooms, which are famous for their property to boost the immune system, the recipe becomes a star in your cooking book!
So, before you start stuffing the peppers from your fridge, keep in mind the following tips:
350 g (2 pieces)
200 g (1 cup)
140 g (2 cup)
30 g (¼ pieces)
3 g (1 tsp)
Salt, Black pepper, Oregano, Italian Seasoning, Olive oil
Please follow the next steps:
Preheat the oven to 400°F.
At the same time, heat one tablespoon of olive oil in a large pan. Sautee the diced onion and grated garlic for a few minutes.
Add the cleaned peppers and the chopped mushrooms.
Cook for about 10 minutes, and add the spices.
When the vegetables are prepared, combine with the cooked rice and adjust the seasoning if needed.
Pour the tomato sauce into a baking dish.
Stuff the peppers with the rice and mushroom mixture. Let it bake for about 35 minutes.
When you check the calorie content of food, pay attention to the calories per 100 g and not calories per serving. This will show you how calorie-dense the product is.
Opt for brown or wild rice instead of ordinary white rice. Less processed versions of this grain are higher in fiber, vitamins, and minerals and have a lower glycemic index, which means they won't spike your insulin levels as much as white rice.
Use spray cooking oil when you fry food. It will help you to use less oil for cooking.
Oven, Knife, Grater, Pan, Cutting board, Baking sheet
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