Stuffed bell peppers with zucchini and mushrooms
Easy plant based vegan recipe. Simple and healthy meal for lunch and dinner with mushrooms and zucchini. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
2 25min
Cook Time
20min
Servings Prep Time
2 25min
Cook Time
20min
Ingredients
  • 2 large bell peppers
  • 250g of white button mushrooms
  • 2 small zucchini
  • 250g of canned or cooked white kidney beans
  • 150g of rice(the type of rice is up to your choice; I used carnaroli rice)
  • 1tablespoon of curry powder(for boiling the rice)
  • juice from one lime(optional)
  • 3cloves of garlic(optional)
Instructions
  1. boil the rice in hot water mixed with curry powder according to the instructions given on the package;
  2. while rice is boiling, cut the mushrooms and zucchini in small pieces, put them in a frying pan and without any liquid cook on a medium heat until all the extra water from both ingredients has evaporated;
  3. while rice is boiling and mushrooms and zucchini are getting ready, cut the bell peppers in half and clean them from seeds;
  4. when all the extra water from mushrooms and zucchini has evaporated and the rice is cooked, put all the ingredients – mushrooms, zucchini, rice and white kidney beans – in a bowl and, if using, add also the lime juice and/or crushed garlic. Mix everything well together;
  5. stuff abundantly bell pepper halves with the mixture and place them on a baking tray that is lined with parchment paper;
  6. cook the stuffed bell peppers at 200°C/390°F in a preheated ventilated oven for 20 minutes or until the bell peppers are soft.