Wild-Rice Stuffed Peppers

The wild rice can stand as a side all by itself, but we mostly use it as one a pepper filling.

This is a warm and cozy recipe, lovely for Fall/Winter.  But is also light enough to enjoy year-round.

Saute together in a large pot for 5 minutes:

  • 1 onion, chopped
  • 1 tablespoon of butter or oil

After onion is sauteed, stir in:

  • 1 1/2 cups Lundberg Wild Rice Blend
  • 1 1/2 cups broth or water
  • 1/2 tsp red pepper flakes
  • 28 oz canned tomatoes (not drained), chopped
  • 1/2 tsp each thyme, oregano, and salt

Bring to a boil, cover, simmer for 45-55 minutes or until rice is tender and the liquid has been absorbed.

While the rice is cooking, cut off the tops and remove seeds from:

  • 4 sweet peppers (any color).

Place the peppers open-side-down in a steamer and steam for about 10 minutes, until tender

Stuff the rice into the pepper. You can top with breadcrumbs and a pat of butter if you’d like.  It adds a fun crunchy element to the meal.  Bake 10-15 minutes at 350 degrees until everything is warmed through.

Serve with generous amounts of:

  • Parmesan cheese

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One response to this post.

  1. […] of things! Monday – 8/23 – Weeknight Lasagna Toss, Salad Tuesday – 8/24 – Stuffed Peppers (freezer) Wednesday – 8/25 – Crockpot – Supper in a Dish (from Fix It and Forget […]

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