Mushroom and Rice Stuffed Bell Peppers

Preparación

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the brown rice according to the package instructions and set aside.

3. 3

   Cut the tops off the bell peppers and remove the seeds and membranes.

4. 4

   In a skillet, heat the olive oil over medium heat. Add the mushrooms and sauté until they are soft.

5. 5

   Add the peas to the skillet and cook for another 2 minutes.

6. 6

   In a large bowl, combine the cooked rice, sautéed mushrooms and peas, soy sauce, and half of the grated Parmesan cheese. Mix well.

7. 7

   Stuff each bell pepper with the rice mixture and place them in a baking dish.

8. 8

   Sprinkle the remaining Parmesan cheese on top of the stuffed peppers.

9. 9

   Cover the baking dish with foil and bake in the preheated oven for 25 minutes.