Portabella Stuffed Peppers
This recipe works equally well with brown rice.
2 medium-sized bell peppers, cut in half, seeded
8 ounces portabella mushrooms, chopped
2 Tablespoons butter
1 cup Jasmine rice
1/4 cup instant wild rice
2 cups water
1 Tablespoon olive oil
1/4 cup roasted red peppers, diced
2 Tablespoons rice vinegar
1 jar spaghetti sauce
1 cup vegetable juice like V-8
1/2 cup shredded mozzarella cheese
1. Preheat oven to 350. In a medium saucepan, combine Jasmine rice, wild rice, water and oil. Bring to a boil, cover. Reduce heat to low and simmer for 15 minutes.
2. While rice is cooking, blanch peppers in a steamer or boiling water for 3 to 4 minutes to slightly soften. Remove and arrange in baking dish.
3. Sauté mushrooms in butter. Mix cooked mushrooms, roasted peppers, rice and vinegar.
4. Fill peppers with rice mix. Top peppers with spaghetti sauce. Pour vegetable juice between peppers. Cover and bake for 30 minutes to blend flavors. Remove and sprinkle with cheese.