Stuffed Peppers with Vegetables and Rice
Ingredients
2 bell peppers, cut in half
1/2 white onions, diced
1/2 cup mushrooms
1/2 cup corn
1/2 cup tomatoes
1 cup rice
1 1/2 cup of water.
2 tbsp Tomato paste.
1 tbsp of salt
1 tsp black pepper
1 tbsp Georgian spice mix
1 tsp garlic powder
1 tsp of oregano
2 tbsp of olive oil
Directions
1. Preheat the oven to 350 degrees. Meanwhile, wash your rice.
2. Sauté onion for 5 minutes on medium heat until fragrant. Add the mushroom and corn and sauté for 7-8 minutes.
3. Add the tomatoes, washed rice, water and the seasonings (salt, pepper, Georgian spice, garlic powder, oregano and olive oil). Bring the rice to simmer on medium heat, lower the heat and cook for another 10 minutes until the water is all absorbed.
4. Stuff each half pepper with 2 tablespoon of rice mix. In an oven safe pan, mix in the tomato paste and water, top with the stuffed peppers and cover with the foil.
5. Bake for 25 minutes and serve.
This recipe was created by Local Roots contributor Fatima Mortada / @hummusmeetspizza
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