17 September 2012
ewfood
Stuffed Peppers

Ingredients
Preparation
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Preheat the oven to 180°C
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In a skillet sauté the onion until translucent, then add the celery, garlic and mushrooms, continue to cook until the onion has slightly browned and the celery has softened
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Add the rice, season and sauté for an additional 2-3 minutes
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remove from heat and stir in the parmesan
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Core the red peppers and stuff them full of the rice and mushroom mixture
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Bake for 30 minutes, remove from the oven and top the capsicum with mozzarella, bake for an additional 10 minutes, serve immediately.
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