Stuffed peppers with rice and mushrooms

One of the most healthy, rich and nutritious ingredients is pepper. It can be used raw or cooked, with or without skin, and combines very well with salads, cheeses, nuts and rice dishes.

In this case we'll fill them with rice and mushrooms: My uncle used to make this recipe for dinner, so I did a couple of variations to make it healthier and joined it to my diet. So here we go: Stuffed peppers with rice and mushrooms.




The ingredients for 4 servings are:


- 4 red peppers
- 2 cloves garlic
- 4 mushrooms
- 1 1/2 rice
- 1 egg
- 1 teaspoon parsley
- 1 tablespoon grated cheese
- Nutmeg to taste
- Salt and pepper to taste

Preparation:

1) Wash the peppers. Cut them in half, removing the seeds and white strips. Boil in water with salt for about 3 minutes. Place in cold water for a couple minutes and dry. Cook the rice in water with vegetable broth for 20 min and set aside.


2) Chop the garlic, cut the mushrooms in slices and fry for a few minutes in olive oil. Add salt, pepper, nutmeg, add the rice, chopped parsley and grated cheese. Fill peppers with the mixture.


3) In a baking pan with vegetable spray, place the stuffed peppers and cook until browned. That's it! Serve.

We can also add some mushrooms as decoration, and parsley over the peppers when serving the dish.

Preparation time: 10 minutes.
Cook time: 40 minutes.
Total time: 50 minutes.
Calories per serving: 200.