Recipe: Stuffed Bell Peppers


1 Tbsp. oil
1/2 an onion, chopped
6 mushrooms, sliced
1 cup rice, uncooked
1 large tomato, chopped
1 clove garlic
1/2 tsp. oregano
4 small bell peppers
1 1/2 cups vegetable broth


Sauté onion and mushrooms in oil until tender. Add rice and cook 5 minutes, stirring. Add garlic and tomato. Add oregano and salt to taste. Core and seed peppers. Divide filling equally between peppers. Add 1/4 cup broth to each pepper. Place in shallow pan and bake, covered, at 375° for 30 minutes. Remove cover and bake an additional 10 minutes or until tender.