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Peppers Stuffed with Rice and Mushrooms — Πιπεριές Γεμιστές με Ρύζι και Μανιτάρια


I spotted these bright orange peppers in the market last week and instantly piled them up in a bag. Although I knew they’d be perfect sliced thin into a fresh salad or tossed with some pasta and grape tomatoes, I also wanted to try them stuffed as I’ve only ever prepared gemista (the classic Greek staple of rice/meat stuffed vegetables) with red/green peppers and tomatoes.


No drastic changes here, although I did spruce up the stuffing by adding some mushrooms and omitting tomato which I usually include. I suggest using stock where I cite water/stock as a chicken or vegetable stock will add more depth and another layer of flavor. Fresh herbs from the garden really brightened up the rice mixture and the sweet flavor of the orange peppers was great with the mushrooms.


Peppers Stuffed with Rice and Mushrooms — Πιπεριές Γεμιστές με Ρύζι και Μανιτάρια

6 medium/large orange peppers
1 cup rice
1/2 a small onion, finely chopped
4 scallions, white and green parts finely chopped
2 cloves garlic, minced
10 ounces mushrooms, chopped
4 tablespoons olive oil, plus more for drizzling 
2 tablespoons finely chopped parsley
3 tablespoons finely chopped dill
Salt and freshly ground pepper
1/3 cup + 1/4 cup (divided) water/vegetable or chicken stock

Preheat oven to 375 degrees. Clean the peppers then cut a cap around the top of the pepper and set aside. Scoop out any seeds from the inside of the pepper and then set aside with its cap.

In a large skillet, heat two tablespoons of the olive oil over medium-high heat. Saute the mushrooms, stirring to coat with the oil, about 3 minutes. Add the chopped onion, scallions and garlic and cook until the onion is translucent, about 3 minutes more. Add the rice to the skillet, stir and heat for about a minute or so. Season with salt and pepper; add the 1/4 cup water/stock and cook for about 5 minutes. Remove skillet from heat; stir in the parsley and dill and set aside. (If the mixture seems a bit dry, add the remaining two tablespoons olive oil.) 

Fill the peppers with a couple of heaping tablespoons of the rice mixture; loosely filling almost to the top of the peppers and being careful not to press the mixture down or pack it in. Place each pepper into a baking dish. Cover each pepper with its cap. Season tops with salt and freshly ground pepper, then drizzle with additional olive oil. Add about 1/3 cup water or stock to the baking dish. Cover the dish with foil and place in the oven to cook for about 1 hour (about 15 minutes before the end of cooking, remove foil from dish and let the peppers cook uncovered).

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14 Responses to “Peppers Stuffed with Rice and Mushrooms — Πιπεριές Γεμιστές με Ρύζι και Μανιτάρια”

  1. Rosa says:

    A wonderful dish! Healthy and very enjoyable!

    Cheers,

    Rosa

  2. What beautiful gemista Maria! It’s my favorite Greek dish and I haven’t cooked them in such a long time. My boyfriend only eats the stuffing, discarding the tomatoes or peppers, so I usually don’t make them that often. You’ve made me crave them badly though.That bright orange color of the peppers makes them really appetizing and I’m a huge mushroom fan. Great suggestion!
    Magda

  3. Peter says:

    I like your departure from the usual rice only gemista. The mushrooms are the “meat” and perfectly fine by me.

  4. These are scrumptious! I like the mushrooms in the stuffing!

  5. So far I always cooked stuffed tomatoes. Your peppers look delicious. Certainly I will try those.

  6. Love those orange pepperies and love gemista without meat. I like the idea of shrooms inside, I’ve never had it that way before.

  7. I often prepare gemista with different vegie fillings and rice. And the bright orange ones are becoming a fave…the mushrooms sound fantastic in this!

  8. Ivy says:

    Great looking dish. Love mushrooms.

  9. alison says:

    i love mushrooms,too!i stuffed in the same way tomatoes and zucchini.

  10. I love this mushroom rice dish and the way you presented it….just beautiful!

  11. Ben says:

    I love stuffed peppers! That combination of ingredients sounds great. It is actually making me hungry.

    Great blog, btw :)

  12. elly says:

    These look delicious, Maria. Mushrooms are one of my favorite ingredients, so I’ll have to try this swap next time.

  13. Erica says:

    What a beautiful vegetarian dish!!!Love your pictures.

  14. Cherine says:

    This dish looks fabulous!

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