Peppers stuffed with greens and vegetables

Vegetarian dish with low fat content.

Ingredients:

6 Bulgarian red peppers medium size
1 teaspoon olive oil
3/4 cup finely chopped shallots
4 cups sliced ​​mushrooms
1 cup chopped fresh parsley
1/4 cup crushed almonds
2 1/2 cups hot cooked rice, brown better
1 cup tomato juice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup grated fresh cheese

Preparation:

Cut off the tops from peppers, remove seeds. Place the peppers in a pan of boiling water, boil for 5 minutes, then drain the water.
Heat the oil in a large frying pan with non-stick coating. Add shallots; cook for 3 minutes.

Add mushrooms; cook for another 4 minutes. Put in a mixture of parsley and almonds and cook for 3 minutes. Stir all the time. Add the rice, tomato juice, black pepper, garlic powder, salt; simmer 3 minutes.

Each prepared peppers fill the rice mixture. Sprinkle with grated cheese. Stuffed peppers are put up in forms or on a baking sheet and bake in the oven until tender (about 15 minutes).

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