Cremini Stuffed Peppers
Stuffed Bell Peppers bring many memories from my childhood. They were a delicious lunch or dinner treat especially during summers. Sometimes for lunch, I preferred eating them cold with sour cream. For dinner, I enjoyed the peppers steaming warm and with the sour cream melted all over them.
Ingredients
- 2 whole bell peppers medium to large
- 1 ½ cups cooked brown or white rice
- 2 tsp olive oil
- 4-5 brown cremini mushrooms large
- 2 Tbsp walnuts chopped
- ½ tsp mustard seeds whole
- ¼ tsp cumin powder
- ¼ - ½ tsp black garlic salt
- 1 garlic clove crushed
- 2 Tbsp fresh parsley chopped
Instructions
- Prepare white or brown rice and set 1 ½ cups aside forpreparation of the recipe.
- Wash and roast bell peppers over the gas stove or inthe oven. Peel charcoaled skin, rinsing peppers under cold water. Insert a knife closeto the stem of the pepper, cut out and dispose the stem and the seeds. Set prepared peppers aside.
- Sauté cremini mushrooms, walnuts, mustard seeds, andcumin in olive oil for 3-5 minutes on medium heat. Add crushed garlic clove, black garlic salt, and fresh chopped parsley. Cook another 2-3 minutes. Add rice to the mixture and mix well.
- Stuff the peppers. Bake at 350 F for 30 minutes. Enjoy with your favorite plant based sour cream.