Before the Great Lent, many people stop eating meat; but there are a lot of people who, regardless of religious beliefs, reduce or eliminate meat from their diet in the name of a healthy and eco-friendly lifestyle. For them, this meatless stuffed pepper recipe can be a lifesaver, either as a main course for a festive weekend meal or a weekday dinner, as it is delicious and easy to prepare.
Ingredients:
- 4 peppers
- 150 g brown or white champignon mushrooms
- 1 onion
- 200 g rice
- 100 g grated cheese
- salt, pepper, and oregano to taste
- 2 dl tomato juice
- a little oil
Preparation:
Boil the rice in salted water until it’s half softened, drain, and set aside. Finely chop the onion and dice the mushrooms, except for a few pieces. Sauté the onion in oil, add the sliced mushrooms, season with salt and pepper, and cook under a lid until soft. Chop the remaining mushrooms and set a few caps aside. Add the rice to the onion and mushroom stuffing, a little tomato juice, seasonings, most of the chopped mushrooms, and cook them together. In the meantime, clean the peppers from the stalk and the rind, then cover them in oil in a heatproof dish. Fill the peppers with rice and mushrooms, and garnish with four slices of mushrooms. Grate cheese over the stuffed peppers and place in the preheated oven. While the peppers are cooking, simmer the remaining chopped peppers in the remaining tomato juice. Serve the roasted peppers with this sauce.
Enjoy your meal!
