Vegetarian Stuffed Peppers with Brown Rice, Mushrooms, and Feta

You won’t miss the meat in these Vegetarian Stuffed Peppers with Brown Rice, Mushrooms, and Feta! And these tasty stuffed peppers are also low-glycemic, gluten-free and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

Vegetarian Stuffed Peppers with Brown Rice, Mushrooms, and Feta

Ingredients:
  1. 6 fresh bell peppers, any color (bottoms and tops sliced off)
  2. 2 cups cooked brown rice
  3. 2 tsp. olive oil (or more, depending on your pan)
  4. 1 onion, finely chopped
  5. 12 oz. mushrooms, chopped small (I used brown Crimini mushrooms, also called Baby Bellas)
  6. 2-3 tsp. Greek Seasoning (any brand, but I love Greektown Billygoat Seasoning from The Spice House)
  7. fresh ground black pepper to taste
  8. 1 cup + 1/4 cup crumbled Feta cheese

Directions:
  1. Follow package directions to cook 2 cups brown rice.  (I use Uncle Ben’s Brown Rice which I cook in my Zojirushi Rice Cooker.  (I always cook the maximum amount the rice cooker will hold and just freeze any extra brown rice to use later.)
  2. Preheat oven to 375F/190C.  Choose the smallest possible baking dish that will hold all six peppers standing up, and spray with nonstick cooking spray or olive oil.
  3. Cut off the bottoms of the peppers, cutting off as little as possible to make a flat bottom so the peppers will stand up.  (Don’t worry if it leaves a small hole.)  Slice off the tops of the peppers, cutting off just enough to cut away the stem part.  Remove any seeds and membranes from inside the peppers and stand them up in baking dish.
  4. Finely chop the pepper tops and bottoms that you sliced off, as well as the onion.
  5. Wash mushrooms if needed, and chop into pieces just slightly larger than you chopped the peppers and onions.
  6. Heat 1 tsp. of oil in a large non-stick frying pan, add onions and peppers, and saute over medium-high heat until they’re barely starting to soften, about 4 minutes.
  7. Remove to a plate, add 1 tsp. more oil to pan, add chopped mushrooms, and cook until the mushrooms have released their liquid, the liquid has evaporated, and mushrooms are barely starting to brown, about 6 minutes.
  8. Put the sauteed onions and peppers back into the pan with the mushrooms, add the Greek Seasoning and black pepper to taste, and cook 1 minute more.  Stir in the cooked rice and add 1 cup of the crumbled Feta and gently combine.