Stuffed peppers with konjac rice

Ingredients for 1 servings:

• 100 g konjac rice
• 2 bell peppers
• 1 garlic clove(s), chopped
• ½ onion(s), diced
• 2 mushrooms, sliced
• 2 large tomatoes, diced
• 30 g feta cheese, diced
• 1 tsp oil
• salt and pepper
• oregano
• Parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

vegetarian, low-calorie

First, preheat the oven to 190 degrees Celsius and prepare the konjac rice according to the package instructions. Trim the two bell peppers, cutting off one of the tops, season with salt and pepper, and bake in the oven for 10 minutes. Meanwhile, fry the garlic, mushrooms, and half the onion in a pan with 1 teaspoon of oil. Season with salt, pepper, and oregano. Then add the tomatoes and cook until soft. Season to taste. In a large bowl, mix the prepared rice with the feta, parsley, and half of the sauce. Remove the bell peppers from the oven and fill them with the rice mixture. Place them in a baking dish and add the remaining sauce. Bake until the bell peppers are lightly browned.