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Mirjana

Grilled Bell Peppers With Rice, Olives, and Mushrooms

These delicious vegetarian bell peppers are filled with rice, chopped Greek olives, and mushrooms. They are topped with aged Bulgarian sheep cheese and grilled until golden!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 pieces
Course: Appetizer
Cuisine: Modern
Ingredients Method Notes

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

Method
 

  1. 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.
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  2. 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.
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  3. Once done, remove from the heat and carefully spoon the mixture into the pepper halves.
  4. Preheat grill to 420ºF
    Generously sprinkle shredded cheese on top, then place peppers on the grill and cook covered until the cheese is melted about 10 minutes.
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  5. 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.
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Notes

Feel free to adjust the seasonings to your taste and add some of your favorites.
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!