Ingredients:
2 cups Portobello Mushrooms, diced
1 cup Rice, cooked
1/2 cup Onion, minced
1/4 cup Green Pepper, diced
2 tablespoons Olive Oil
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Worcestershire sauce
5 large Bell Peppers, cut in half
Directions:
In a saucepan sauté onion, green pepper, and mushrooms in olive oil until tender. Add rice, salt, pepper, and Worcestershire sauce and mix well. Wash bell peppers, core, and fill with rice mixture. Line a casserole dish with foil. Place bell pepper half in casserole dish and bake at 350 degrees for about 45 minutes. NOTE: Peppers may be pre-boiled for about 5 minutes before filling. Serves 10
2 cups Portobello Mushrooms, diced
1 cup Rice, cooked
1/2 cup Onion, minced
1/4 cup Green Pepper, diced
2 tablespoons Olive Oil
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Worcestershire sauce
5 large Bell Peppers, cut in half
Directions:
In a saucepan sauté onion, green pepper, and mushrooms in olive oil until tender. Add rice, salt, pepper, and Worcestershire sauce and mix well. Wash bell peppers, core, and fill with rice mixture. Line a casserole dish with foil. Place bell pepper half in casserole dish and bake at 350 degrees for about 45 minutes. NOTE: Peppers may be pre-boiled for about 5 minutes before filling. Serves 10