Mushroom-StuffeD RoasteD Peppers

Stuffed peppers are most often filled with beef and rice. We wanted a version to make meat eaters, vegans, and vegetarians happy and we think this recipe fits the bill. The stuffing itself is great on its own, either hot or cold, or used to fill hollowed-out tomatoes (and cooked the same way).

❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 50 MINUTES ❚ MAKES: 4 SERVINGS KITCHEN GEAR Cutting board Sharp knife (ADULT NEEDED) Measuring cups Measuring spoons Rimmed baking sheet Large skillet Large spoon Pot holders INGREDIENTS 4 bell peppers (any color), halved lengthwise, cored, and seeded1 teaspoon olive or vegetable oil1 yellow onion, peeled and chopped10–12 ounces button or cremini mushrooms, wiped clean and chopped, including the stems2 garlic cloves, peeled and minced½–1 teaspoon dried thyme or oregano½ cup canned low-sodium diced or crushed tomatoes¼ cup water½ teaspoon salt¾ cup cooked rice (page 29) INSTRUCTIONS 1. Turn the oven on and set the heat to 350 degrees. 2. Put the pepper halves on the baking sheet, cut side up. 3. Once the temperature has reached 350 degrees,…

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ChopChop (Digital) - 1 Issue, Winter 2024 - Issue 58

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