I know that not everyone has the luxury of year-around farmers markets like we do in California, so I wanted to share a recipe that will let everyone enjoy a nutritious vegetarian meal no matter what the season is or where you live.
Bell peppers and onions are probably one of the easiest vegetables to obtain from a local grocery store throughout the season. This dish is versatile enough that If you can’t find fresh produce like zucchinis or mushrooms, you can also substitute it with a frozen version of peas and corns. I prefer using red or yellow bell peppers for a sweeter taste which really compliments the rest of the ingredients.
- Brown rice (long or short- your preference)
- 2 bell peppers of your choice
- 1 cup of mushrooms of your choice
- 1/4 of onion, diced
- 1/2 cup of green peas or zucchini, diced
- 1 tsp of parsley
- 1 tsp of oregano
- 1 tsp of paprika
- 1 tsp of curry powder
- 1 tbsp of olive oil
- 1 cup of feta cheese, optional (may substitute with parmesan as well)
Salt and pepper to taste
- Cook brown rice in a rice cooker or in a medium sauce pan with water (~1 hour).
- Preheat oven to 400 degrees F (200 degrees C).
- Remove the top portion of the bell peppers with the stem, then de-seed and cut into half on the long side.
- Place the peppers cut-side down on an well-oiled skillet and roast 20 minutes in the oven or until the skin becomes tender, turning slightly brown.
- Sauté the onions in olive oil for ~3 minutes or until the onions become translucent.
- Add mushrooms, peas, and the rest of vegetables to the onion, along with all the spices , salt & pepper, for another 5 minutes.
- Spoon in the cooked rice, and stir until mixed throughly. Remove from heat and mix in the cheese (optional).
- Remove the bell peppers from the oven, turn them over and spoon the mixture into the pepper halves.
- Heat the stuffed peppers in the oven for another 10 minutes.
- Serve hot!