Jasberry Stuffed Bell Peppers

Ingredients

• ½ Cup raw Jasberry rice (approx.
• 1 cup cooked Jasberry rice)
• 2 red and 2 yellow big bell peppers (if possible find ones that can stand straight as you have to place them on the baking tray)
• 40g ground meat (we used: chicken meat)
• 1 Teaspoon of olive oil
• ½ Cup finely chopped mushrooms (we used:
• 2 onigiri mushrooms) A few cubes chopped onion ½ Garlic clove, minced
• 1/3 Can tomato sauce
• ½ Tablespoon grated parmesan cheese
• ½ Tablespoon shredded mozzarella cheese
• ½ Teaspoon dried basil
• Pinch of salt
• Pinch of chili flaked or cayenne pepper Pinch of pepper

Instructions

• Cook Jasberry rice according to packaging instructions, set aside.
• Preheat oven to 200°C / 400°F.
• In a large skillet head up olive oil, add onions and garlic and cook until golden brown.
• Add in meat and mushrooms and cook over medium heat until meat is no longer pink.
• Stir in half of the tomato sauce, cooked Jasberry rice, seasonings and spices.
• Add most of the cheese (leave some for garnish).
• Cut and reserve tops off peppers, remove seeds. Cut thin slices from the pepper bottom to level them.
• Spoon filling into the bell peppers.
• Top with tomato sauce and garnish with more cheese to taste, replace pepper tops.
• Place stuffed bell peppers on a baking tray and bake for around 20 minutes until heated through and peppers are crisp-tender.