Stuffed Bell Peppers

A delicious meal that can be prepared ahead of time

INGREDIENTS

4 large red or orange Bell peppers
1/4 lb mushrooms, quartered
2 tbsp vegetable oil
1 tbsp extra virgin olive oil
1 tbsp flour
3/4 cup vegetable stock
1/2 cup cooked brown rice
salt and freshly ground pepper to taste

METHOD

Ca thin slice from the stem end of each pepper and seed. Plunge peppers into boiling water 1 minute; remove and drain.

Saute mushrooms briefly in oil until their juices evaporates.

Heat olive oil in small saucepan and stir in flour. Whisk in vegetable stock.

Toss the rice with mushrooms and miso gravy(see sauces) to combine; add salt and pepper to taste. Stuff peppers with the mixture and place upright in a small baking dish. Bake in a preheated 350F oven for 30 minutes.

Serves 4