This meal is health and flavour, all in one fun serving! It’s great to eat on its own or as a side dish to some steak –barbeque season is upon us so start up your grill. Not to mention, the colourful peppers will add some much needed brightness to your plate.
To make them, this is what you’ll need:
3 bell peppers (your choice of colour, I’m not going to tell you that too!)
3/4 cup of brown or wild rice
1 medium container of champignon mushrooms (about 10-12)
salt and pepper to taste
Now get cookin’:
1. Rinse your rice to get rid of extra starch, and place it in a pot with double the amount of water to cook over medium heat, according to package instructions (it should take approximately 40 minutes)
2. Wash the peppers, slice each in half and place them on a baking sheet lined with aluminum foil. Season them with pepper and salt, drizzling olive oil afterwards. Pop them into the oven that has been preheated at 350 Fahrenheit, for about 15-20 minutes. Any longer and they won’t keep their shape.
3. Finally, wash and remove the stems of the mushrooms and slice them thinly. Pour two tablespoons of olive oil into a pan with half a sliced onion, and add the mushrooms allowing them to cook until brown. You can place a lid on top of the pan to speed up the process, and make sure that they actually cook instead of fry.
The rice should be ready by now, so should the peppers. As with everything in life, timing is everything! All that’s left for you to do is toss the mushrooms into the pot of rice, mix them and add some salt and pepper. Take generous spoonfuls and fill each pepper, sprinkling fresh parsley to top it off. If this isn’t enough for you (and it sure wasn’t for me!), you can crumble cheese on top: goat cheese was my choice.
Style is served!