Pimentões recheados com arroz

Ingredientes

• 6 medium red (yellow, or green peppers, halved and seeded)
• 1 1/2 cups tomato sauce
• 1 1/2 cups cooked wild rice
• 1 cup shredded Parmesan cheese (divided)
• 4 cups chopped baby portobello mushrooms
• 1/2 of a medium yellow onion (finely chopped)
• 2 large garlic cloves (minced)
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried
• 1/2 teaspoon Morton kosher salt
• 1 1/2 cups shredded mozzarella cheese

Modo de preparo

1. 1

   Preheat oven to 425° F.

2. 2

   Place pepper halves, cut sides up, on a rimmed pan or in a baking dish. Set aside.

3. 3

   In a medium bowl, combine the tomato sauce, cooked wild rice, ½ cup of the Parmesan cheese, mushrooms, onion, garlic, oregano, and salt. Then fold in the mozzarella cheese.

4. 4

   Divide filling among the pepper halves and cover the pan tightly with foil. Bake for 20 minutes, or until peppers are softened to your liking and the filling is hot. With larger or thicker-walled peppers, you may need to bake for 10 to 20 minutes longer, or even more. I personally prefer the peppers to be totally softened, with no crunch left.

5. 5

   Remove foil and sprinkle tops of peppers with the remaining ½ cup Parmesan cheese. Bake for another 5 minutes, or until cheese is melty. Serve hot.