Vegan Stuffed Peppers with Rice and Mushroom
Enjoy the comforting flavors of vegan stuffed peppers with rice and mushrooms, a nostalgic dish that's hearty, flavorful, and perfect for any meal.
Equipment
- pepper corer or knife
Ingredients
- 5-7 bell peppers any color you like
- rice
- diced onion
- tomato
- mushrooms White, Portobello or Baby Bella
- shredded carrot
- fresh dill
- tomato sauce
- salt & pepper to taste
Instructions
Prep
- In a large bowl, add 2 cups of rice, and pour boiling water over it. Let sit for 30 min to soak.
- Use a knife or a bell pepper corer to remove the core from the bell peppers while keeping the pepper whole.
Cooking
- Preheat a large pan, drizzle some oil and add the diced onion and shredded carrot. Fry until golden.
- In a separate pan, fry the mushrooms in a drizzle of oil.
- Add the mushrooms and the rice to the large pan and mix. Add the tomato sauce, salt, pepper and dill and mix well.
- Fill the inside of the bell pepper with the rice mix and place in a pot facing up.
- Fill the pot with water to cover the peppers. Boil on medium heat for about 20 minutes.
Serving
- Serve hot with sour cream