MediumDinnerSoup
Mushroom Chicken & Wild Rice Soup
45 min cook
0View Recipe
A delicious and satisfying stuffed bell peppers recipe with a flavorful filling.
Preheat oven to 190°C.
Cut the tops off the bell peppers and remove seeds and membranes.
Lightly brush with olive oil and sprinkle a little salt inside.
Place peppers in a baking dish and bake empty for 10 minutes to soften slightly.
In a pan, heat a little oil and sauté onion until soft.
Add garlic and cook for 30 seconds.
Add ground meat and cook until browned.
Stir in cooked rice, tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
Remove from heat and mix in half of the cheese.
Fill each pepper generously with the mixture and place back in the baking dish.
Cover with foil and bake for 20–25 minutes.
Remove foil, top with remaining cheese, and bake another 5–10 minutes until melted and bubbly.
Garnish with fresh herbs and serve warm.
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