These vegetarian stuffed peppers make the perfect main dish for Christmas dinner and they’re so delicious.
Included in the stuffing is red onion, celery, mushrooms, and rice, making this dish filling and they’ll pair perfectly with all the Christmas dinner fixings. Enjoy!
Ingredients
4 bell peppers -cut in half and remove seeds
1 cup vegetable broth
1/2 cup uncooked arborio rice
1/2 tbsp extra virgin olive oil
1 large garlic clove -finely grated
1 small red onion -diced
2 celery stalks -diced
Salt and black pepper to taste
1 (227 g) container mushrooms -cut in half and slice
2 (120 g) boxes of seasoned stuffing mix
Water and vegetable broth for the seasoned stuffing
Directions
- Put 1 cup of vegetable broth in a medium pot and bring to a boil.
- Add in the rice and stir.
- Cover the pot and reduce the heat to low.
- Cook the rice for 22-24 minutes. Remove from heat and fluff with a fork.
- Put the oil in a large pot and add in the garlic, onion, celery, salt, and black pepper. Heat on medium and cook for a few minutes. Mix often.
- Add in the mushrooms and mix often. Cook until the juices from the mushrooms begin to release. Remove from heat and place in a bowl.
- Using the same pot, make the stuffing as per the directions on the box, using half water and half vegetable broth.
- When the stuffing is ready, drain any excess liquid from the veggies. Add the veggies and rice to the stuffing. Mix well.
- Pre-heat the oven to 350 degrees F.
- Stuff the peppers, packing the stuffing into the peppers, and top each pepper with a heap of stuffing.
- Place the peppers in an ovenproof dish and place a toothpick in the center of each pepper. Place a piece of tin foil on top.
- Cook for 20-25 minutes.
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