Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Wild Rice Stuffed Peppers
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- #96092
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 cup wild rice
2 1/2 cups boiling water
1 teaspoon salt
1/2 cup brown rice
1/2 cup onion, chopped
1 clove garlic, minced
2 tablespoons pine nuts, chopped
1 tablespoon olive oil
1 small tomato, seeded and diced
1/2 teaspoon salt
1 dash fresh ground black pepper
3 red, orange or yellow bell peppers
1 tablespoon olive oil
directions
Measure wild rice and cook in boiling water with the teaspoon of salt in large saucepan. Simmer covered for 10 minutes.
Stir in brown rice and simmer, covered, for 40 minutes until rice is cooked and water is absorbed.
Saute onion, garlic and pine nuts in tablespoon of olive oil in large skillet for 5 minutes or until onion is soft. Stir in tomato, cooked rice and half teaspoon of salt and sprinkle of pepper.
Split peppers in half lengthwise through stem. Discard seeds and membrane. Brush pepper halves inside and out with olive oil.
Place peppers on baking sheet cut side up. Broil for 1 minute. Turn peppers over, broil for about another 2 minutes.
Reduce oven temperature to 350 degrees F. Divide stuffing among pepper halves and fill. Bake for 15 minutes until rice is heated through and pepper halves are tender-crisp.
This goes very well with chicken!
added by
MomOfFive
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 5, 2014
The combination of wild and brown rice provided a nutty and flavorful filling for the peppers. One note, the serving size is off. It calls for 9 peppers which feeds more than three people!