A summer meal that can be served room temperature, good for the Kidney and Heart.

Yields1 Serving
 2 portobello mushrooms, chopped
 1/4 cup walnuts, chopped
 1 cup kale, chopped
 1 teaspoon mushroom powder
 Salt to taste
 Dash of soy sauce
 1 cup cooked rice
 1 tablespoon olive oil
 2 red bell peppers, seeded and halved
1

Preheat the oven to 425 degrees.

2

Heat the oil in a wok.

3

Toss in the mushroom, walnuts and kale. Add salt, mushroom powder and soy sauce.

4

Sauté briefly, 2 to 3 minutes.

5

Add the rice and toss well. Then remove from heat.

6

Fill the peppers with the vegetable mixture and place in the oven.

7

Bake for approximately 20 minutes.

Category, , Cooking Method,

Ingredients

 2 portobello mushrooms, chopped
 1/4 cup walnuts, chopped
 1 cup kale, chopped
 1 teaspoon mushroom powder
 Salt to taste
 Dash of soy sauce
 1 cup cooked rice
 1 tablespoon olive oil
 2 red bell peppers, seeded and halved

Directions

1

Preheat the oven to 425 degrees.

2

Heat the oil in a wok.

3

Toss in the mushroom, walnuts and kale. Add salt, mushroom powder and soy sauce.

4

Sauté briefly, 2 to 3 minutes.

5

Add the rice and toss well. Then remove from heat.

6

Fill the peppers with the vegetable mixture and place in the oven.

7

Bake for approximately 20 minutes.

MUSHROOM STUFFED PEPPERS

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