Rice-Filled Bell Peppers with Black Bean Garlic Sauce
What You Will Need
Ingredients
- 110 g peas and carrots
- 110 g button mushrooms, small, diced
- 110 g shitake mushrooms, small, diced
- 2 whole bell peppers, removed stem
- 110 g rice, uncooked
- 1 cup water
- 60 g onion, small, diced
- 2 Tbsp. butter
Seasoning
- 3 Tbsp. Black Bean Garlic Sauce
Made with
Lee Kum Kee products
How to make it
Saute rice with 2 Tbsp. butter.
Add onion, cook mixture until rice is coated with butter.
Add Black Bean Garlic Sauce and vegetables. Stir well.
Add water, cover the pot. Bring to a boil, then simmer. Cook for 15 minutes or until done.
Spoon mixture over bell pepper.
Bake for 5 minutes at 175°C
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