About the Recipe
Ingredients
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
Preparation
Step 1
Preheat the oven to 350°F (180°C). Grease a baking dish large enough to hold the bell peppers upright.
Step 2
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened.
Step 3
Add the minced garlic and cook for an additional 1 minute.
Step 4
Stir in the diced zucchini and chopped mushrooms, cooking for 5-7 minutes, or until the vegetables are tender.
Step 5
Remove the skillet from the heat and stir in the cooked brown rice and chopped kimchi. Season with salt and black pepper to taste.
Step 6
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.