Stuffed peppers with mushrooms
A different monastic version of traditional baked gemista. Stuffed red peppers with mushrooms and rice. A simple fasting dish from Mount Athos, but at the same time tasty and nutritious. Try this easy recipe on days when there is an olive oil catalysis.
We remove the seeds from the peppers, salt them lightly and turn them over to drain their liquids.
We chop the mushrooms, onions, carrots and tomatoes.
We put half the olive oil in a pot and frizzle the vegetables.
We add the rice, parsley, half cup of water and season with salt and pepper.
We let the filling come to a boil and remove from the heat.
We stuff the peppers with the filling, about 2/3 full, so that there is room for the rice to rise.
We pour the remaining olive oil on the peppers and salt them.
We add another cup of water to the pan.
We bake in a preheated oven at 200 degrees for about an hour.
Halfway through the time we turn the peppers so that they get color on the other side as well.
We wash the rice well before using it.
The remaining filling we can pour it into the pan.
