About the Recipe
4 large bell peppers, tops removed and seeded
1 cup cooked brown rice
1 1/2 cups chopped kimchi, drained
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced zucchini
1 cup chopped mushrooms
1 cup shredded cheese (mozzarella, cheddar, or your preferred cheese)
Salt and black pepper, to taste
Fresh parsley, for garnish
Preheat the oven to 350°F (180°C). Grease a baking dish large enough to hold the bell peppers upright.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened.
Add the minced garlic and cook for an additional 1 minute.
Stir in the diced zucchini and chopped mushrooms, cooking for 5-7 minutes, or until the vegetables are tender.
Remove the skillet from the heat and stir in the cooked brown rice and chopped kimchi. Season with salt and black pepper to taste.
Stuff each bell pepper with the rice and kimchi mixture, filling them to the top. Place the stuffed peppers upright in the prepared baking dish.