– 6 medium bell peppers
– ¼ cup olive oil
– 1 medium onion, diced
– 2 medium carrots, shredded
– 1 medium bell pepper, diced
– 6 medium crimini mushrooms
– 1 ½ cup short-grain rice
– 2 cups vegetable broth
– 3 cloves garlic, minced
– 1 tsp. oregano
– ½ tsp. salt or to taste
– ½ tsp. pepper or to taste
1. Cut the tops off the peppers. Remove and discard the membranes and seeds. Reserve the bell pepper tops. Place the peppers cut-side up in a baking dish.
2. Heat the oil in a large skillet over medium-high heat and add the onion. Cook for about 3-4 minutes. Add the carrots and cook for another 3-4 minutes.
4. Add the oregano, salt, pepper, rice, and veggie broth. Bring to a boil. Now, reduce the heat to low, cover with a tight lid and cook for about 15 minutes. Add in the garlic and mix everything well.
5. Fill the peppers with the rice mixture and top each with the reserved bell pepper tops. Add about ⅓ cup of water to the baking dish and cover with a foil nicely. Bake at 400F for about 40 mins.