Meatless Stuffed Peppers topped with Gouda and Pamesan Cheese

Meatless Stuffed Peppers

Great dish for vegetarian and a lovely way to incoporate basmatie rice into stuffings.

1. 5 large italian peppers
2. Washed pepper, cut into halves and blanced for 5 minuted to remove bitterness then drain off excess water and set aside. 

Preparing basmatie rice and vegetable stuffing:

• 1 cup basmatie rice, 1 cup water,
• 1 carrot diced, 1 tablespoon olive oil
• In a pot over medium heat, add oil and rice and toasted lightly. 
• Add water and carrot; stir and bring to a boil then
•  lower heat to simmer for 15 minutes.

Add 1/4 cup green peas
5 chopped mushrooms ( your choice or optional)
2 sprigs chopped green onions
2 tablespoons chopped parsley
5 cloves chopped garlic
1 tablespoon unsalted butter
salt and pepper to taste ...
 simmer over low heat for another
5-7 minutes until all liquid is absorbed

Vegetables Rice Stuffing

Making Sauce and Stuffing Peppers:

1. Tomato puree with a dash  garlic powder, some chilli powder, and herbs or your choice. Sauce is about 1 cup
2. In a oven prove dish, add enough sauce to coat bottom of baking dish

add a bit more sauce
before add cheeses of your choice

Already looking Yummy!

Add a little sauce to
 the peppers before filled
 with vegetable rice stuffing 

 Baking Time:

1. Sprinkle stuffed peppers with cheeses of your choice. Here I've used gouda and parmesan cheese.
2. Bake in a pre-heated oven @350 degrees for 30 minutes or until pepper is tender

 ENJOY!