Rice and Mushroom Stuffed Peppers

Ingredients

• 6 medium yellow peppers
• 1/2 cup brown rice
• 1 tablespoon dairy-free butter
• 1 small white onion, finally chopped
• 2 cups sliced mushrooms
• small bunch fresh dill
• small bunch fresh parsley
• 1/2 cup tomato passata or to taste
• salt and pepper, to taste

Method

1. Cut tops of peppers off and clean out the insides. Cook rice in a pot of boiling water for 20 minutes, drain and set aside.
2. In a frying pan melt butter over medium heat, add onions and cook for 3 minutes, add mushrooms and cook for 7-10 minutes. Add in dill and parsley, cook for another 5 minutes.
3. Preheat oven to 180°C. In a bowl combine cooked rise with mushrooms, mix in tomato passata and season to taste. Stuff peppers with the rice mixture and place in a square baking dish with about 1/2 an inch of water on the bottom. Bake for 30-35 minutes. Enjoy!