Ingredients
Ingredient Checklist
4 small (7 oz. each) bell peppers (any color or combination of colors), stemmed
3 Tbsp.s extra-virgin olive oil, divided
1 1/2 tsp. kosher salt, divided
1 lb. fresh cremini mushrooms, stemmed and quartered (about 5 cups)
2 medium (about 5 1/2 oz. each) portobello mushroom caps, stems and gills removed, caps coarsely chopped (about 4 cups)
1 large (2 oz.) shallot, chopped (about 1/3 cup)
2 large (3 1/2 oz. each) plum tomatoes, coarsely chopped (about 1 cup)
3/4 tsp. black pepper
1/2 tsp. chopped fresh thyme
1 cup cooked wild rice
1/4 cup pine nuts
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 Tbsp. fresh lemon juice (from 1 lemon)
Directions
Step 1
Preheat oven to broil with rack about 6 inches from heat. Cut bell peppers in half lengthwise; remove and discard seeds and membranes. Toss together halved bell peppers, 1 tablespoon of the oil, and 1/2 teaspoon of the salt in a 13- x 9-inch broiler-safe baking dish; arrange bell peppers to face cut side down (they can overlap slightly). Broil in preheated oven until bell peppers are blackened in spots and beginning to soften, 5 to 8 minutes. Remove from oven, and set aside.
Step 2
Reduce oven temperature to 400°F. Working in 2 batches, pulse cremini and portobello mushrooms in a food processor until mushrooms are finely chopped (but not a paste), about 6 pulses. Transfer to a medium bowl, and repeat process with remaining mushrooms.
Step 3
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add shallot; cook, stirring occasionally, until tender, about 3 minutes. Add mushrooms, tomatoes, black pepper, thyme, and remaining 1 teaspoon salt; cook, stirring occasionally, until all liquid has released and evaporated from mushroom mixture, about 20 minutes. Remove from heat; stir in wild rice, pine nuts, parsley, and lemon juice.
Step 4
Flip bell pepper halves in baking dish to face cut side up. Divide mushroom mixture evenly among bell pepper halves (about 1/3 cup each). Return baking dish to oven. Bake at 400°F until mushroom mixture starts to brown, about 15 minutes. Remove from oven; let cool 10 minutes. Garnish with additional parsley How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
