Mushroom Stuffed Bell Pepper or Bell Pepper Mushroom Casserole

5 or 6 green bell peppers, steamed
2 medium yellow onions, chopped
3 garlic cloves, chopped
1 and a half pounds of mushrooms, choppped. Use any type you like or mix them up. I used portobello and shitake the last time I made this. Once I used white and crimini (must hydrate these before cooking).
1 can of diced tomatoes (drain if watery)
Half a pound or so of fresh spinach
2 cups cooked long grain brown rice
5 ounces of drunken goat cheese shredded (I have used gouda too but that is more calories and higher fat)
1/2 cup shredded mozzerella

This is so tasty as a casserole and for those who are not wild about bell pepper, this is a better presentation. It looks just like a meat and rice casserole. The flavor is so nice and the bell pepper flavor is very diffused.

If you plan to stuff the bell peppers, pre-cook by steaming or boiling for a few minutes. I find it easier to eat if the bell peppers are cut in half from top to bottom and the halves are stuffed rather than stuffing whole peppers, but your choice. The stuffed pepper just heats through in the oven and does not stay in there long enough to cook a pepper that has not been precooked. If you happen to overcook your peppers and can no longer stuff them, have no fear! Just cut them into large pieces so you can lay them in a casserole dish kind of like lasagne noodles - split the amount you have in two for two layers.

Cook your chopped onions in a tiny bit of olive oil or use cooking spray til onions are soft. Add the garlic and some salt and pepper. Cook for just a couple minutes more. Add all the chopped mushrooms and cook for about 10 minutes. Add the can of tomatoes and heat through. Salt and pepper again. Fold in the spinach til just wilted. Remove from heat. Mix in cooked brown rice and shredded goat cheese. If your pot is not big enough, transfer mushroom mixture into a large mixing bowl and add rice and cheese there.

Stuff the individual peppers and place in 350 degree oven for about 20 minutes, sprinkle tops with a little mozzerella, and place back in oven til cheese melts.

Or, cover the bottom of a casserole dish with strips of bell pepper, put half of the mushroom rice mixture on top, put another layer of bell pepper and then the remaining mushroom rice mixture. Sprinkle with the mozzerella cheese. Bake in a 350 degree oven till bubbly.



Serving Size: 8 large servings

Number of Servings: 8

Recipe submitted by SparkPeople user MEEMOO60.