| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 8.9g | 1.6g | 49g |
| sugars | fibre | protein | salt |
| 10g | 6g | 7.1g | 0.4g |
As a Louisiana native with French ancestry, fusion dishes hold a special place in my heart. Combining flavors and techniques from different cuisines to create a mouthwatering culinary symphony is something I always cherish. The opportunity to showcase some of that fusion lovingly appeared when I encountered a scrumptious fruit-based recipe: Musk Mallow Stuffed Bell Peppers. This recipe resonated with me deeply, not just for its potential to enthral one’s palate with a harmonious blend of flavors, but it also reminded me of the vibrant stuffed peppers my mom used to make during my childhood in Louisiana.
Uniqueness Lies in Every Spoonful
Musk Mallow Stuffed Bell Peppers, apart from being a feast for the eyes, are also a unique fusion of flavors and textures. Every bite is an exciting surprise, thanks to the blend of vegetables, Musk Mallow (a wild plant with a fruity flavor that has been part of numerous cultures’ cuisine) and the inviting crunch of bell peppers. It reminded me of Mexican stuffed poblano peppers, while offering its unique floral undertone that can only come from the inclusion of the enigmatic Musk Mallow.
Delicious and Nutritious
Nutrition-wise, the ingredients in this recipe are both flavorful and great for health. Bell peppers are stuffed with vitamins and antioxidants, while rice supplies the body with energy, and the mixed vegetables provide necessary fibres and nutrients. Moreover, research suggests that Musk Mallow has medicinal properties including anti-inflammatory activities. It’s a delicious dish that’s jam-packed with every good thing you can imagine!
This standout recipe works perfectly as a main dish or a side at any dinner party because of its versatility. Pair them with a crisp, green salad, or a hearty, baked chicken for an unforgettable meal. If you wish to stick to the plant-based theme, why not serve it alongside a steaming bowl of vegetable soup? With Musk Mallow Stuffed Bell Peppers on your table, you’re sure to impress.
What You’ll Need
- 6 large Bell Peppers
- 1 cup of uncooked Rice
- 2 cups of Water
- 1/2 cup of chopped Onion
- 2 cloves of minced Garlic
- 1 cup of chopped Carrots
- 1 cup of chopped Mushrooms
- 1/2 cup of frozen Peas
- 1/2 cup of frozen Corn
- 1 large Tomato, diced
- 2 cups of Musk Mallow leaves
- 1 tsp of Salt
- 1/2 tsp of Black Pepper
- 2 tbsp of Olive Oil
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C). While the oven is preheating, bring a large pot of water to boil. Once the water is boiling, add the bell peppers and boil them for about 5 minutes, or until they are slightly softened. After boiling, remove the peppers from the pot and let them drain upside down.
Step Two
In another pot, combine the rice and 2 cups of water. Bring to a boil, then reduce heat and let it simmer, covered, until the rice is cooked and the water is absorbed.
Step Three
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and minced garlic, sauté these until the onions become translucent. Next, add in the carrots and mushrooms and continue to cook until the vegetables are tender.
Step Four
Add the frozen peas and corn to the skillet, along with the diced tomato. Stir well to combine all of these ingredients. Season the mixture with the salt and black pepper. Add the cooked rice and Musk Mallow leaves into the skillet, mix everything together until the leaves wilt down and everything is well incorporated.
Step Five
Stuff each bell pepper with the rice and vegetable mixture. Place the stuffed bell peppers in a baking dish and cover with foil. Bake for about 20 minutes and then remove the foil and bake for another 10 minutes or until the peppers are fully cooked and the top is lightly browned.
Step Six
Remove the stuffed bell peppers from the oven and let them cool for a few minutes before serving. Enjoy your Musk Mallow Stuffed Bell Peppers!
