Stuffed Sweet Peppers II (Vegetarian)

Here is a perfectly delicious vegetarian side dish, Stuffed Sweet Peppers , to complement any main course meal.

Stuffed Sweet Peppers Recipe

Ingredients

• 4 large sweet peppers remove tops
• 2 tbsp. butter
• 1 small onion finely chopped
• 2 cloves garlic finely chopped
• 3/4 cups mushrooms chopped
• 1/2 cup carrots finely chopped
• 1/4 cup sweet peppers finely chopped (taken from the tops of the sweet peppers)
• 2 small pimento peppers finely chopped
• 3/4 cups corn kernels
• 1/2 tsp. green seasoning
• 5 leaves chadon beni finely chopped
• 1 cup of rice cooked
• 2 cups cheese grated
• 1 tsp. parsley
• 1 tsp. celery
• 1 tsp. chive
• Salt to taste
• Grated cheese for topping

Instructions

• Boil rice and set aside. Chop the carrots, garlic, onion and mushrooms. Drain the corn and place in a bowl. Wash and cut off the tops of the sweet pepper. Note: Don’t throw away the tops Take some of the tops and chop finely.
• Saute the pimento peppers, onions and garlic in the butter. Then add the carrots and mushrooms and saute for 1 minute. Add the the mushrooms, carrots, sweet pepper, and pimento pepper, add the chadon beni, chive and parsley, add the corn kernels and seasonings. Mix well. Turn off the fire.
• Add the rice. Mix well. Add the 1 cup of grated cheese. Mix well. Arrange the sweet peppers in a greased baking dish, add the veggie mixture and bake for 20 minutes at 350 degrees F. Top with the remaining cheese and bake for another 5 minutes. Allow to cool before serving.

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Recipe © Simply Trini Cooking. All rights reserved

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Stuffed Sweet Peppers II (Vegetarian)

Here is a perfectly delicious vegetarian side dish to complement any main course meal.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Vegetarian

Cuisine: Fusion/ Spanish

Servings: 4

Calories: 401kcal

Author: Felix

Ingredients

• 4 large sweet peppers remove tops
• 2 tbsp. butter
• 1 small onion finely chopped
• 2 cloves garlic finely chopped
• 3/4 cups mushrooms chopped
• 1/2 cup carrots finely chopped
• 1/4 cup sweet peppers finely chopped (taken from the tops of the sweet peppers)
• 2 small pimento peppers finely chopped
• 3/4 cups corn kernels
• 1/2 tsp. green seasoning
• 5 leaves chadon beni finely chopped
• 1 cup of rice cooked
• 2 cups cheese grated
• 1 tsp. parsley
• 1 tsp. celery
• 1 tsp. chive
• Salt to taste
• Grated cheese for topping

Instructions

• Boil rice and set aside. Chop the carrots, garlic, onion and mushrooms. Drain the corn and place in a bowl. Wash and cut off the tops of the sweet pepper. Note: Don’t throw away the tops Take some of the tops and chop finely.
• Saute the pimento peppers, onions and garlic in the butter. Then add the carrots and mushrooms and saute for 1 minute. Add the the mushrooms, carrots, sweet pepper, and pimento pepper, add the chadon beni, chive and parsley, add the corn kernels and seasonings. Mix well. Turn off the fire.
• Add the rice. Mix well. Add the 1 cup of grated cheese. Mix well. Arrange the sweet peppers in a greased baking dish, add the veggie mixture and bake for 20 minutes at 350 degrees F. Top with the remaining cheese and bake for another 5 minutes. Allow to cool before serving.