Wild Rice Stuffed Peppers
Recipe type: Side
Cuisine: Vegetarian
  • 1 cup wild rice or wild rice blend
  • 5 green bell peppers, divided
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1-28 oz can diced tomatoes, drained
  • 2 tsp Italian seasoning or mixed dried herbs
  • salt and pepper
  1. Preheat oven to 400 degrees.
  2. Cook rice according to package directions.
  3. Dice one bell pepper. In a large pan over medium high heat, warm the olive oil. Add the onion and diced bell pepper. Saute for 3-5 minutes or until beginning to brown slightly. Add the tomatoes and Italian seasoning, stirring to combine, and season with salt and pepper.
  4. Meanwhile, halve the remaining peppers lengthwise, removing the seeds and veins. Place the 8 halves into a casserole dish filled with ¼ cup water.
  5. Combine the rice with the tomato mixture, stirring to combine. Remove from the heat and wait a few minutes for the rice to soak up any remaining liquid.
  6. Carefully spoon about ¼ cup of the rice mixture into each pepper half.
  7. Cover the peppers with foil and bake at 400 for about 40 minutes or until the peppers are done to your liking.
  8. Serve warm and enjoy!
Recipe by This Cookin' Dad at https://thiscookindad.com/2015/03/wild-rice-stuffed-peppers/