Spicy Rice and Brown Mushroom Stuffed Peppers

Ingredients

• 6 medium yellow or red peppers
• 1/2 cup basmati rice
• 1 tablespoon dairy-free butter
• 1 small white onion, finally chopped
• 400 grams brown mushrooms, sliced
• 1 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper or to taste
• 1/2 cup tomato paste
• salt, 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 spices, tomato paste and rice, stir to combine and cook for another 3 minutes.
3. Preheat oven to 180°C. 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 25-30 minutes. Enjoy!