Mushroom & Spinach Stuffed Peppers

By June 12, 2009


  • 4 bell peppers (any color) tops sliced off, seeds removed
  • 1 Tbsp salt, plus more to taste, and freshly ground pepper
  • ¼ cup butter, divided
  • 1 large onion, minced (about 1 cup), divided
  • 1 ½ cup uncooked long grain white rice or brown rice
  • ½ pound mushrooms chopped
  • 1 cup finely diced celery (optional)
  • ¼ cup finely diced carrots
  • ¼ cup fresh or frozen corn
  • 1 large handful spinach, chopped
  • 2 cloves garlic, minced
  • Dash cayenne pepper, or diced other peppers
  • 1 large tomato, peeled, seeded, diced
  • ½ cup freshly grated Parmesan cheese

Instructions: Preheat Oven to 350º. Bring 4 quarts of water to a boil in a large soup pot. Add the peppers and 1 Tbsp salt. Cook the peppers until they are almost soft, 3-4 min. Remove peppers from water and set in a colander to drain (reserve cooking water). Transfer the peppers to a rack, cut-sides up, and let cool. Heat 2 Tbsp of the butter in a medium skillet over medium heat. Add half the onions, sauté until translucent and soft, about 5 min. Add the rice and continue cooking, stirring frequently, until the rice begins to turn golden, about 10 min. Add 3 cups of reserved cooking water and bring to a boil. Reduce heat to low, cover, and cook until liquid is completely absorbed, 12-15 min. Melt remaining butter in large skillet over medium heat. Add remaining onions, mushrooms, celery, corn, spinach, garlic, and cayenne pepper (or other small peppers); sauté until vegetables are tender, about 10 min. Add salt to taste. Combine rice and sautéed vegetables in a large bowl. Stir in tomato and half the Parmesan cheese. Season with pepper to taste. Fill each pepper case with the filling and arrange them in a 9 inch square baking dish. Garnish with the remaining cheese. Spread any extra filling around the peppers. Bake until heated through, about 20 minutes.

Abundant Harvest Organics Products found in this recipe: Tomatoes, Spinach, Carrots, Mushrooms, Garlic, Onions, Celery, Peppers, Corn