Stuffed Red Peppers with Basil Basmati Rice Recipe

Stuffed Red Peppers with Basil Basmati Rice Recipes

Ingredients :

3/4 cup pine nuts

1 tbsp olive nuts

1 cup sliced wild mushrooms (chanterelles, morels, porcinis)

1/2 cup chopped shallots

2 cloves garlic, minced

1 tsp sea salt

1 tsp white pepper

6 large red peppers

3 cups cooked whole grain basmati rice

1/2 cup finely chopped basil

Method :

Toast pine nuts at 375C for 5 minutes. In a medium skillet, heat oil and sauté mushrooms, shallots, garlic, salt, and pepper until mushrooms are tender. While mushrooms are sauteing, cut the tops off peppers and scoop out insides. Steam lightly in salted water for 2-3 minutes. Remove from heat, drain, and rinse with cold water. Pat dry. Combine rice with toasted pine nuts and basil. Stir in mushrooms mixture and blend well. Stuff each pepper with rice mixture. Arrange peppers in lightly oiled casserole dish and bake at 375C for about 15 minutes, or until peppers are tender. Serve hot.

Delicate basmati rice combines with basil, pine nuts, and wild mushrooms in this exotic take on stuffed peppers. A perfect party dish.

Serves 6

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