Name: Autumnal Stuffed Bell Peppers with Wild Rice and Porcini Mushrooms
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Cuisine: French
Ingredients: 2 item bell pepper; 100 g wild rice; 50 g porcini mushroom; 1 item onion; 2 clove garlic; 15 ml olive oil; 5 g thyme; 10 g parsley

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Autumnal Stuffed Bell Peppers with Wild Rice and Porcini Mushrooms

Autumnal Stuffed Bell Peppers with Wild Rice and Porcini Mushrooms

A sophisticated vegan dish featuring seasonal bell peppers stuffed with a flavorful mix of wild rice, porcini mushrooms, and herbs.

To provide a balanced meal rich in carbohydrates and protein, supporting energy needs for cycle training while highlighting seasonal produce.

Ingredients:

2
item
bell pepper
100
g
wild rice
50
g
porcini mushroom
1
item
onion
2
clove
garlic
15
ml
olive oil
5
g
thyme
10
g
parsley

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Instructions:

Preheat the oven to 180°C.
Cut the tops off the bell peppers and remove the seeds.
Cook wild rice according to package instructions.
Sauté chopped onion and minced garlic in olive oil until translucent.
Add chopped porcini mushrooms and cook until soft.
Mix cooked wild rice, sautéed vegetables, thyme, and parsley in a bowl.
Stuff the bell peppers with the rice mixture.
Place stuffed peppers in a baking dish and drizzle with olive oil.
Bake for about 45 minutes until peppers are tender.
Serve warm, garnished with fresh parsley.

Nutrition	Per Serving 595 g	Per 100g
Energy	393.4 kcal	66 kcal
Protein	10.9 g	1.8 g
Fibre	12.1 g	2.0 g
Salt	g	NaN g
Sugar	17.8 g	3.0 g
Carbohydrates	55.6 g	9.3 g
Fat	14.7 g	2.5 g

2
item
bell pepper
100
g
wild rice
50
g
porcini mushroom
1
item
onion
2
clove
garlic
15
ml
olive oil
5
g
thyme
10
g
parsley

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

Cook wild rice according to package instructions.

Sauté chopped onion and minced garlic in olive oil until translucent.

Add chopped porcini mushrooms and cook until soft.

Mix cooked wild rice, sautéed vegetables, thyme, and parsley in a bowl.

Stuff the bell peppers with the rice mixture.

Place stuffed peppers in a baking dish and drizzle with olive oil.

Bake for about 45 minutes until peppers are tender.

Serve warm, garnished with fresh parsley.

Autumnal Stuffed Bell Peppers with Wild Rice and Porcini Mushrooms Autumnal Stuffed Bell Peppers with Wild Rice and Porcini Mushrooms

Ingredients:

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Instructions:

Autumnal Stuffed Bell Peppers with Wild Rice and Porcini Mushrooms

Autumnal Stuffed Bell Peppers with Wild Rice and Porcini Mushrooms