Stuffed Red Peppers with Basil Basmati Rice
Stuffed Red Peppers with Basil Basmati Rice Recipes
3/4 cup pine nuts
1 tbsp olive nuts
1 cup sliced wild mushrooms (chanterelles,
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
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.
basmati rice combines with basil, pine nuts, and wild mushrooms in this
exotic take on stuffed peppers. A perfect party dish.