CREOLE STUFFED BELL PEPPERS

CREOLE STUFFED BELL PEPPERS image

Yield 4 servings

Number Of Ingredients 15

Previous Next

5 tbsp extra virgin olive oil
3 white onions, sliced
3 celery stalks, chopped
2 carrots, finely chopped
3 garlic cloves, chopped
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1/2 tsp cayenne pepper
1/2 cup coarsely chopped fresh white button mushrooms
1/2 cup slived fresh shiitake mushrooms
6 cups long-grain white rice
1/4 cup mushroom stock or vegetable stock
1 tbsp sea salt
1/2 tsp freshly ground black pepper
4 large green bell peppers

Steps:

1. Preheat the oven to 400˚F. 2. Heat the olive oil in a large sauté pan or saucepan over medium heat. Add the onions, celery, and carrots, and cook until the vegetables are soft and the onions are transluscent, 7 minutes. 3. Add the garlic, thyme, oregano, and cayenne, and sauté briefly, until fragrant. Add the button and shiitake mushrooms and cook, stirring frequently, for 2 minutes. 4. Add the rice to the pan, mixing it thoroughly with the other ingredients, and cook, for another 2 minutes. 5. Add the stock, salt and pepper. Bring to a boil, reduce the heat, and simmer for 5 minutes. 6. Removed the pan from the heat, and allow the mixture to cool. Cut the tops off the peppers, and remove the seeds and membranes. Fill the peppers evenly with the rice stuffing and bake until they are tender, about 35 minutes. serve