This is a versatile recipe. I can imagine using this recipe for making stuffed summer squash or eggplant in summer, too. Whatever’s in abundance in the garden can be chopped and added to the stuffing, and you can use fresh tomatoes instead of the canned crushed ones. If you want a vegan recipe, use olive oil instead of butter and skip the cheese. The mushrooms in the stuffing give it a “meaty” texture, but you can always add sausage or hamburger if you have die hard meat eaters. If you have nothing to stuff, the rice mixture makes a nice side dish, too. You can adapt this recipe to satisfy everyone! Serves 6.
- 3 bell peppers, any color
- 1 sweet onion, diced
- 1 grated carrot
- 1/2 cup diced cremini mushrooms
- 1 garlic clove, minced
- 1 28oz. can crushed tomatoes with basil
- 2 cups cooked rice
- salt and pepper to taste
- 1 Tbsp butter or olive oil
- 1/2 cup shredded mozzarella cheese (optional)
Slice peppers lengthwise and remove seeds and membranes. Set aside. In a large skillet, saute the onion in the butter or oil. After a few minutes, add the carrot, mushrooms and garlic. Season with salt and pepper. While the vegetables cook, pour half of the tomatoes into the bottom of a baking dish. Arrange the peppers in the tomato sauce. Add the rice and remaining tomatoes to the skillet and stir to combine. Taste for seasoning and adjust to your taste. Fill the six pepper halves with the rice mixture and bake in a preheated 350°F for 30 minutes. Top the peppers with cheese, then continue baking for another 10-15 minutes.