Although we’re not vegetarians, my husband and I love a good meat-free dish a few times a week. A few days ago, I happened to have some veggies left in the fridge and wanted to do something different from the usual stir-fry.
Since I’ve always liked stuffed peppers but only knew a recipe with minced meat (which my husband isn’t a fan of!), I tried it the veggie-way this time 😉
For 3 large stuffed peppers I used:
3 large peppers
1 tbsp olive oil
1 handful of fresh mushrooms
~ 100 g feta cheese (I used sheep milk feta for a heartier taste)
~ 80 g rice
spices and/or herbs to taste
parmesan cheese to taste
Cut off the top of the peppers, and (if they don’t stand up by themselves 😉 ), a little off the bottom (be careful not to cut a hole!).
Cook the rice in salted water.
In the meantime, heat the olive oil in a pan to medium heat. Dice/finely chop the zucchini and the mushrooms and gently sauté them.
Add salt (be careful – the feta usually is pretty salty!) , pepper and spices to taste:
I used about a teaspoon of ground coriander for an exotic taste; but mediterranean herbs (thyme, rosemary, basil) are probably great as well.
Take the pan off the heat, then add the diced feta cheese and stir well.
In a final step, add rice to the mixture, until it’s enough to fill all your peppers. This way, you can easily adjust the amount of filling you need – if you have leftover rice, just serve it as a side dish 🙂
Stuff the peppers with your filling and set into an oven-proof dish. If you want, you can sprinkle some ground parmesan on top for a crunchy cheese crust!
Put into your pre-heated oven (180°C) for about 20-30 minutes until the peppers can be easily pierced with a fork.
Serve with more rice or just a green salad.