Grilled Bell Peppers With Rice, Olives, and Mushrooms
Experience the symphony of flavors and textures with these exquisite Vegetarian Grilled Bell Peppers, a delightful fusion of perfectly grilled, wholesome ingredients.
They are filled with the earthy richness of Bella mushrooms, their umami essence mingling with the sweetness of fire-roasted diced tomatoes and Basmati rice, cooked to perfection. The briny bite of dark Kalamata Greek olives enhances the medley, adding depth and complexity to each spoonful.
Ground cumin, Hungarian sweet paprika, and a dash of cayenne pepper will elevate the filling. Then, infuse it with the vibrant flavors of pesto, adding a burst of freshness that enlivens the senses.
Consider a garnish that adds both visual appeal and fresh flavor. Sprinkle with dry red pepper flakes for a hint of heat, chopped green onions for brightness, or perhaps a leaf of wild green garlic for a rustic charm that captivates the senses.
As you savor each bite, feel free to indulge your creativity, adding your personal touch with fresh herbs like cilantro, parsley, or mint. Each one enhances the dish with its unique essence.
Monterey Jack or Mozzarella cheese stand as worthy alternatives, though once you’ve experienced the sublime taste of Kashkaval, it’s sure to become a favorite cheese in your cooking repertoire.
These stuffed peppers make for a delightful leftover treat for those who prefer to plan ahead. Store them in an airtight container in the fridge for 3-4 days, ready to be reheated in the microwave or oven whenever the craving strikes.
Whether grilled to perfection or baked in the oven, these Vegetarian Grilled Bell Peppers promise a tasty journey that delights the senses. So, embrace your creativity and embark on a delicious cooking adventure.
Grilled Bell Peppers With Rice, Olives, and Mushrooms
Ingredients
- 3 fresh medium bell peppers red or orange
- 1 cup Basmati rice cooked
- 2 tbsp olive oil extra virgin
- 1 small onion
- 3 cloves garlic
- 3 Bella mushrooms chopped
- 1/2 can fire-roasted diced tomatoes (I use organic Muir Glen, 14.5 OZ can)
- 1/2 cup roasted frozen corn
- 2 tbsp pesto
- 1 cup Bulgarian Kashkaval sheep cheese freshly grated
- 2 tbsp grated Romano or Parmesan for that extra cheesy punch
- 1 cup vegetable broth or water
- 1 tsp each ground cumin and Hungarian sweet paprika
- dash cayenne pepper, salt, and pepper to taste
Instructions
- Wash peppers, slice each one halfway through the stems, and remove seeds.Blanch them for 3 minutes and pat the excess moisture with a paper towel. Put them on the prepared grilling tray while you make the filling. Chop the onion, garlic, and olives, slice the mushrooms, and grate the cheese.
- Heat oil in a heavy skillet over medium heat. Add onion, garlic, mushrooms, and sauté for 5 minutes or until onion is translucent. Stir in tomatoes, rice, corn, and 1 cup vegetable broth or water. Add Romano, spices, pesto, and tomatoes and cook, stirring constantly for about 10 minutes. The filling will be done when the liquids are reduced, but the mixture is not overcooked.
- Once done, remove from the heat and carefully spoon the mixture into the pepper halves.
- Preheat grill to 420ºFGenerously sprinkle shredded cheese on top, then place peppers on the grill and cook covered until the cheese is melted about 10 minutes.
- When done, remove from the fire and serve with a garnish. Feel free to be creative when serving. Consider sprinkling your peppers with dry red pepper flakes, chopped green onions, or garlic (I used a green leaf from wild green garlic or ‘ramson’). Add chopped fresh cilantro, parsley, or mint. Include a few leaves or sprigs.
Notes
Monterey Jack or Mozzarella is a good substitute for the cheese I am using here. Once you discover Kashkaval, it will become one of your favorite cheeses!
If you double up on this recipe, store leftovers in an airtight container and place them in the fridge for 3-4 days. Reheat in the microwave or oven when ready to serve again.
If you end up with extra stuffing after filling the pepper halves, it can be mixed with the remaining diced tomatoes.
This quick sauce can be heated and served with warm peppers for an extra juicy base.
These peppers can also be baked in the oven at 420ºF for 10 minutes.
Enjoy and improvise!