Spring Peas and Rice Stuffed Bell Peppers
Spring peas and wild rice make a nice combo filling for sweet bell peppers!
Ingredients
- 4 medium sweet bell peppers, tops removed and saved
- 1 cup wild rice
- 1 1/2 - 2 cups chicken broth
- 1 cup diced onion
- 1 cup peas, fresh or frozen
- 1 cup grated cheese, cheddar, Swiss or provolone
- 1/2 cup diced pepperoni or salami
- 3 tbsp minced parsley or equal amount fresh thyme
- salt and pepper to taste
- extra virgin olive oil
Directions
- Rinse rice well and drain. Bring the chicken broth to a boil in a saucepan; add the rice, stir once. Cover, lower heat and cook until rice is almost tender; it will continue to cook in the oven. Drain off broth, reserve and set aside.
- Place the rice in a bowl and add the onion, peas, cheese, pepperoni, parsley or thyme, salt and pepper.
- Tap out the seeds from the peppers and divide and fill the peppers with the rice mixture. Replace the reserved tops and place the peppers in a deep casserole dish. Pour the reserved rice broth in around the peppers. Drizzle the tops with olive oil and bake in a preheated 350F oven for 35-45 minutes or until peppers are knife tender. Serve hot.
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