Stuffed Peppers with rice and mushrooms 

Meatless dinners in the winter are not very easy to put together. While trying to make a satisfying and delicious dish at the same time, proteins in the form of fish, meat or eggs are always a first option. But this recipe brings together unique flavors! 

2 red peppers cut in half and seeded

2 green peppers cut in half and seeded

1/2 red pepper diced 

1 cup of mushrooms diced

1 onion diced

4 garlic cloves grated

1 cup of cooked rice 



Olive oil

1 tsp of oregano

1 tsp of italian seasoning 

1 jar of tomato sauce
In a large pan, heat up one tbsp of olive oil. Sauteed the onion and garlic for a few minutes. Add the peppers and the mushrooms. Cook for about 10minutes and add the spices. When the vegetables are ready, combine with the cooked rice and adjust seasoning if needed. 

Preheat the oven to 400. Pour the tomato sauce in a large baking dish. Stuff the peppers and bake for about 30 to 35 minutes. 

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