Bell Peppers Stuffed w/ Brown Rice, Mushrooms & Gouda

You know those times when you go grocery shopping after putting it off for a while and then in the same week you finally visit the local farmers market and buy a ton of grocery – again – and then have a fridge chockablock with vegetables – organic and otherwise – and don’t want to waste it all? Well you’ll know what I mean if grocery shopping gets you higher than shopping at the local mall.

Anyway, as you might’ve guessed I did just that last week so much so that I found myself actually making a menu with all of these vegetables so that they wouldn’t spoil lying there. So earlier this week I had a brainwave, involving the use of two vegetables, which turned out to be quite delicious. I decided to stuff the sweet red bell peppers with some brown rice, brown button mushrooms – which I think have so much more flavour than the white ones – and some truffle Gouda cheese I’d bought all the way from Amsterdam. Paprika – both smoked and spicy – is the only spice here. And it was amazing – comfort food without any of the gluten that I’ve been avoiding like the plague of late.

Print Recipe

Bell Peppers Stuffed with Brown Rice, Mushrooms and Gouda

One person dish with sumptuous ingredients....

Course

main course

Prep Time

10 minutes

Cook Time

40 minutes

Servings

helping

Ingredients

• 4 medium bell pepper red or yellow
• 1 cup brown rice (you can use any leftover rice, even white)
• 1 cup mushroom chopped in chunks
• 1 medium onion minced
• 3 cloves medium garlic minced
• 1 big red chilli sliced into rounds
• 2 tbsps butter or olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp spicy paprika (feel free to use 1 tsp chilli powder if you don't have )
• salt and pepper to taste
• 1/2 cup gouda cheese (or any sharp cheese)
• basil leaves to garnish

Course main course Prep Time 10 minutes Cook Time 40 minutes Servings helping Ingredients 4 medium bell pepper red or yellow 1 cup brown rice (you can use any leftover rice, even white) 1 cup mushroom chopped in chunks 1 medium onion minced 3 cloves medium garlic minced 1 big red chilli sliced into rounds 2 tbsps butter or olive oil 1/2 tsp smoked paprika 1/2 tsp spicy paprika (feel free to use 1 tsp chilli powder if you don't have ) salt and pepper to taste 1/2 cup gouda cheese (or any sharp cheese) basil leaves to garnish

Instructions

1. Cut off the top of the peppers, remove the seeds, sprinkle some salt and pepper on the inside along with some oil and massage through. Set aside in a baking tray.
2. Preheat the oven to 200 C. In a pan, sautxe9 the onion, garlic and chilli till golden and fragrant. Add the paprika and sautxe9 further.
3. Now, put in the mushrooms and sautxe9 till they are just cooked. Add the rice and salt and pepper and sautxe9 till it all mixes through.
4. Turn off the gas and put in the Gouda cheese or any other sharp cheese you like.
5. Stuff the prepared bell peppers with this mixture and bake in the oven for about 20 minutes till the bell pepper is cooked through.
6. Garnish with the basil and serve hot!

Share this Recipe