Bell Peppers With Kasha Stuffing Recipe

• 1 Tbsp. vegetable oil
• 1 1/2 c. minced onion
• 1/2 c. diced carrot
• 8 ounce fresh white mushrooms, sliced (2 1/2 to 3 c.)
• 1 c. whole kasha
• 1 tsp salt
• 1/4 tsp grnd black pepper
• 2 Tbsp. minced fresh dill weed or possibly 2 tsp. dry
• 1 c. crumbled feta cheese (about 8 ounces, divided)
• 3 x green or possibly red bell peppers, or possibly 4 Italian frying peppers, cut lengthwise in half and seeded

1. In a large skillet over medium-high heat, heat oil.
2. Add in onions and carrot; cook and stir till onion is tender, about 5 min.
3. Stir in mushrooms, kasha, salt and black pepper.
4. Cook and stir till mushrooms are tender and kasha is lightly browned, about 5 min.
5. Stir in 1 1/2 c. water and the dill; cover and simmer till water is absorbed, about 10 min.
6. Stir in half of the feta.
7. Spoon kasha mix into each pepper half, dividing proportionately.
8. Sprinkle with remaining feta.
9. To microwave: Arrange peppers in a single layer in a microwaveable dish (if peppers don't fit in dish, prepare recipe in 2 batches.)
10. Add in 1/2 c. water to the dish.
11. Cover loosely with plastic wrap or possibly wax paper; microwave on high till peppers are tender, about 10 min.
12. Let stand 3 min.
13. To bake: Preheat oven to 350 degrees.
14. Arrange stuffed peppers in a single layer in an ovenproof casserole.
15. Add in 3/4 c. water to the dish.
16. Cover tightly with foil.
17. Bake till peppers are tender, about 30 min.

vegetable oil, onion, carrot, white mushrooms, kasha, salt, black pepper, dill, feta cheese, green

Taken from cookeatshare.com/recipes/bell-peppers-with-kasha-stuffing-83384 (may not work)