- 4
- 10 mins
- 40 mins
Ingredients
- Brown Rice and Mushroom Salad:
- 2 red bell peppers
- 2 cups reserved brown rice mixture from Brown Rice and Mushroom Salad
- 1/2 cup shredded mozzarella, divided
- 1 (15-ounce) can diced tomatoes, drained
- 1 cup chicken broth
- Kosher salt
- 2 cups brown rice
- 1/2 red onion, chopped
- 2 stalks celery, chopped
- 1 carrot, shredded
- 1/2 (8-ounce) package sliced mushrooms, chopped
- 1 tablespoon lemon
- 1 tablespoon brown mustard
- 1 tablespoon canola oil
- Freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- 1 teaspoon chopped fresh thyme leaves
Preparation
Step 1
Preheat the oven to 350 degrees F.
For the salad: In a saucepan with a lid, heat 2 cups water, chicken broth, and 1 teaspoon salt over medium-high heat. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 40 to 45 minutes. Fluff the rice with a fork and spread it out onto a sheet pan to cool.
In a large bowl, combine the cooled rice, onions, celery, carrots, and mushrooms.
In a medium bowl, whisk together the lemon juice, brown mustard, canola oil, salt and pepper, to taste, parsley, and thyme. Whisk until well combined. Pour the dressing over the salad and gently toss everything together.
Cut the red peppers in half and scoop out the seeds and ribs. Place them onto a baking sheet.
To the reserved brown rice mixture, stir in half the cheese and all the tomatoes. Stuff the peppers with the rice mixture, dividing it evenly. Top the peppers with the remaining cheese. Bake until the peppers are tender and the cheese has melted, 25 to 30 minutes.