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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 425 °F.
Step 2
Cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.
Step 3
Prepare the bell peppers by cutting the tops off (lids) and set aside. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.
Step 4
In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes. Add carrots and zucchini and cook for 5 minutes, stirring occasionally. Remove from the heat.
Step 5
Add cooked rice, 1/3 cup parsley, and tomato purée. Stir until well combined. Season to taste with salt, pepper, and a pinch of chilli.
Step 6
Divide the rice mixture between the peppers, filling them up and place the lids on top.
Step 7
Bake for 20-25 minutes, until the peppers soften and turn slightly brown on the edges.
Step 8
Sprinkle remaining parsley on top and serve warm.
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