Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mushroom stuffed bell pepper. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Green bell peppers stuffed with chicken, rice, mushrooms, and a creamy mushroom-infused sauce make a weeknight dinner everyone in the family craves. Fresh green bell peppers become their own all-in-one serving vessel when stuffed with chicken, rice, mushrooms, and a creamy. Shrimp Mushroom Stuffed Bell Pepper Fun Love and Cooking.
Mushroom stuffed bell pepper is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Mushroom stuffed bell pepper is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have mushroom stuffed bell pepper using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom stuffed bell pepper:
- Take 100 gm mushroom
- Make ready 1 onion
- Make ready 6 cloves garlic
- Make ready 1/2 cup cooked rice
- Prepare 1/4 tsp salt
- Make ready 1/4 tsp pepper
- Make ready 1/4 tsp chilli powder
- Make ready 1/4 tsp coriander powder
- Prepare 50 ml cream
- Take 2 tbsp grated cheese
- Take 2 yellow bell pepper
- Prepare 2 tbsp olive oil
- Take 2 tbsp grated mozarella cheese
Filled to the brim with marinara sauce, rice. Peppers are always versatile with the benefit of being fat free and full of vitamin A and C, a fail safe when catering for most dietary restrictions. Cut the top of each bell pepper. Arrange stuffed bell pepper standing up in a deep baking dish.
Steps to make Mushroom stuffed bell pepper:
- Heat 1tbsp olive oil in a pan. Add chopped garlic then chopped onion. Sautè for 2 mins. Then add chopped mushroom. Stir well. Add salt, pepper, chilli powder and coriander powder. Add 1tbsp water and mix. Cover the lid. Cook till mushroom is tender.
- Then add cooked rice to it. Mix well. Then add cream and grated cheese. Mix and keep aside.
- Cut each bell pepper into half vertically with the stem attached. Clean and brush oil. Place on a preheated pan for 5 mins. Cover the lid. Then take out on a plate.
- Stuff each bell pepper with mushroom and rice filling. Add grated mozarella on top. Again keep the bell peppers in the same preheated pan for 20 mins on low flame. Cook till the bell pepper is soft and mushy. Garnish with fresh green garlic
- Note: u can also bake the bell peppers in preheated oven after stuffing. Bake at 180°c for 12-15 mins.
A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes. Reviews for: Photos of Beef and Mushroom Stuffed Peppers. American, Vegetables, Bell Pepper, Cannellini Bean, Panko, White Mushroom, Dinner, Main Course, Side Dish, Summer, Vegetarian. Add lentils and spinach to heat through. Spoon mixture into bell pepper and bake, covered.
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