Stuffed Bell Pepper With Rice 忌廉蘑菇飯釀甜椒
How cute are these stuffed bell pepper?! I always loved the ”stuffed” dish, stuffed tomato, pepper, mushroom. So easy to make and you can add anything in it, rice, noodles, meat, veggi. The best part is cheese, of course!
This mushroom risotto is so delicious on its own, but I put it in bell pepper, topped with cheese and bake till the cheese melted. Perfect dinner is done! They are so delicious, and healthy, hope you like it!
日式忌廉蘑菇飯釀甜椒這個吸睛又可愛的釀甜椒，營養豐富又美味。將蘑菇意大利飯釀入甜椒內，再加上芝士焗至金黃香脆，超好味！
加入地捫日式忌廉蘑菇湯在飯內，令甜道更香濃更Creamy。做法非常簡單，可愛的造型，大人小朋友都鍾意！ 很喜歡紙盒設計，方便又環保。
忌廉蘑菇湯，材料都很豐富，蘑菇肉有口感，雖是忌廉湯，但濃而不膩。用來做料理也不錯，方便省時~
Wash the bell peppers, cut the head off and deseed. Add about 2-inch high water into baking tray, put in bell peppers, cut side down. Cover with foil and pop in preheated oven at 200°C, bake for 20 minutes.
Cook the mushrooms under high heat, seasoning with salt and pepper, then add in parsley, mix well.
Add some oil in a pan, cook the onion until softened, then add in garlic, cook for a minutes. Add in risotto rice, cook for a minute, then add in one to two ladles of vegetable stock. Cook under medium low heat, stir from time to time. When water is almost being absorbed, add in more stock. Repeat the process until the rice is cooked.
Add in mushroom and cheese, mix well. Reheat the Del Monte Mushroom soup, add into rice, mix well.
Add the rice into the bell peppers, topped with cheese. Pop in oven at 200°C, bake for 10-15 minutes or until the cheese are melted. Enjoy!
將甜椒洗淨，將頂部切去，去籽。將水倒入容器內(約兩吋高），放入甜椒，用錫紙包好，放入已預熱200°C焗爐，焗20分鐘）
用大火炒蘑菇至軟身，下鹽和黑胡椒粉調味，再下番荽碎拌勻，盛起備用
下少許油，煮洋蔥至軟身，再下蒜末炒一分鐘。下意大利米炒一分鐘.然後下一至兩湯勺高湯，用中小火煮，不停攪拌。每當水份差不多全被吸收，又加一湯勺高湯再煮，不斷重覆此步驟
煮至飯熟透後，加入蘑菇和芝士碎，拌勻。將地捫日式忌廉蘑菇湯加熱，再加入飯內拌勻
將飯加入甜椒內，再灑上芝士碎，放入200°C焗爐，焗10-15分鐘，或芝士全熟即成！
- 6 Bell Peppers
- 250 g Risotto Rice
- 1/2 Onion
- 1 tsp Minced garlic
- 300 g Mushrooms
- Parsley
- Mozzarella Cheese
- 800 ml Vegetable Stock
- 1 Creamy Mushroom soup
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Wash the bell peppers, cut the head off and deseed. Add about 2-inch high water into baking tray, put in bell peppers, cut side down. Cover with foil and pop in preheated oven at 200°C, bake for 20 minutes.
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Cook the mushrooms under high heat, seasoning with salt and pepper, then add in parsley, mix well.
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Add some oil in a pan, cook the onion until softened, then add in garlic, cook for a minutes. Add in risotto rice, cook for a minute, then add in one to two ladles of vegetable stock. Cook under medium low heat, stir from time to time. When water is almost being absorbed, add in more stock. Repeat the process until the rice is cooked.
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Add in mushroom and cheese, mix well. Reheat the Del Monte Mushroom soup, add into rice, mix well.
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Add the rice into the bell peppers, topped with cheese. Pop in oven at 200°C, bake for 10-15 minutes or until the cheese are melted. Enjoy!
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