Stuffed Peppers with Turmeric Shiitake Rice
Cheap and cheerful yet a very attractive dish that will impress your guests. Beautiful stuffed bell peppers make excellent little containers for stuffing turmeric shiitake rice, quinoa or a whole range of vegetables.
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Let’s see how to prepare stuffed bell peppers.
On this occasion, I am going to stuff these sweet bell peppers with delicious turmeric rice and mushrooms. These are the ones that you usually see in the vegetable section in most stores. They come in various colours: green, red and yellow, and of various sizes. You will probably find them throughout the year, often due to cultivation in greenhouses. Seasonal peppers you can purchase during the summer and autumn months. For the preparation of this dish, you need a medium to big sized peppers. Wash them thoroughly, additionally, leave the stalks on, and then cut off the lids. Cut approximately just under a quarter of the pepper from the top end.
You will need to remove all the seeds
Stuffed Peppers with Turmeric Shiitake Rice
Here you can see these beautifully coloured bell peppers stuffed with fried white turmeric rice, portobello mushrooms, shiitake mushrooms, garlic, onion and red pepper.
Portobello mushrooms on the left and Shiitake mushrooms on the right
In the left picture the plain rice and turmeric is added to the mushrooms. The right picure shows all the ingredients together, ready to stuff the peppers.
Stuffed Peppers with Turmeric Shiitake Rice
Equipment
Ingredients
- 6 different coloured bell peppers
- 1 small onion
- 1 head of garlic
- 200 g of portobello mushrooms
- 200 g of shiitake mushrooms
- 100 g of cooked white rice brown rice can be used
- 1 tablespoon of organ turmeric powder
- 2 tablespoons of olive oil from Cal Valls
- Salt and pepper
Instructions
- First you will need to cook your rice, depending on the rice you decide to use, brown rice takes longer to cook. Below are the guidelines on how to cook the perfect white rice.
- Thoroughly wash the peppers, cut just under a quarter from the top straight through to form a pepper with a lid. If the peppers come with stalks on, leave them on the lids. Cut out all the seeds.
- Chop the onion into small pieces and use two or three of the garlic cloves and chop them finely. Next, wash and chop the mushrooms.
- Heat the olive oil in a large pan and lightly fry the onion and garlic for several minutes. Throw in the mushrooms and slightly higher the heat and cook for approximately them for 7 minutes. Furthermore, use remaining red or yellow pepper to add some colour to the rice dish.
- Preheat the oven to 180C (350F) Place the peppers in suitable oven dish, place them empty with their lids on, drip over a little olive oil and bake for approximately 15 minutes.
- Move back to the pan containing the mushrooms and onion, add the rice followed by the turmeric powder. Give it a good stir and remove from heat.
- Finally, remove the peppers from the oven. Spoon fill each pepper with the rice and mushrooms. Place the remaining garlic head in the middle of the arranged peppers. Pop on the pepper lids and bake them for a further 20 minutes until tender. Turn off the oven and leave those delicious stuffed vessels inside the oven to settle for a few minutes before removing. . As a result, you have beautiful stuffed peppers ready to serve.
Nutrition Profile
The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.
Share on Facebook Pin RecipeI like to use good quality virgin olive oil from Cal Valls
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Beautifully baked coloured bell peppers, stuffed with turmeric rice and mushrooms
Beautiful and delicious stuffed bell peppers with turmeric rice and mushrooms. A delicious vegan gluten-free meal.
If your looking for more family vegan dinners take a look at my Chickpea & Vegetable Lasagna, Whole Wheat Pesto Pasta or my Delicious Hearty Minestrone Soup.
How to make the perfect fluffy white rice
There are several techniques to cook perfect loose white rice, although I will tell you my favourite easy way.
First of all, you will need to wash the rice to remove dirt and starch. To do this, put it in a bowl and pour over enough water so it covers the rice. You will see the water change colour to a cloudy white. This is the starch in the water. Remove the rice from the water and let sit.
The ratio of water to rice is two cups of water to one cup of rice.
First start by boiling the water. When the comes to the boil lower the heat and let the rice cook for the time indicated on the package of the rice. With most white rice its approximately 10 minutes.
Remove the rice from the heat and let it drain. Rinse it again with cold water.
Finally, I use a steamer saucepan. I steam the rice on low heat for 5 minutes to loosen it up and dry it. Leave the rice in the pan until it’s ready to be served.
Such a gorgeous way to prepare peppers! I love the color of the rice from the turmeric too. So many wonderful flavors.
Thank you Tara! tumeric rice is wonderful.
Do you leave the mushrooms whole or slice them? Also, should the suitable baking dish have high sides or low sides, and should it be covered?
Hi Anita, I cut up the mushrooms up into small pieces. The clay baking dish is as high as the peppers, but can be bigger. There is no need to cover the peppers while they are baking as they cook relatively quik. Hope Ive answered your questions.