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RECIPE: Wild Rice Stuffed Peppers and Spinach-Artichoke Dip Tartlets

Posted Nov 18 2011 1:39pm

This new twist on the Stuffed Bell Peppers turned out great! The very first time I experimented with this dish I had used "ground beef" [made from soy] and it was good, but I think I like the wild rice a lot more. What can I say, I'm a rice kind of girl.

What you need:
-4 bell peppers, color of choice
-a little over 1/2 lb wild rice
-frozen corn
-pepper jack cheese
-1 cup button mushrooms
-salt, pepper and ground cumin

Directions: Preheat oven at 400 degrees

Prepare the peppers! Wash them and slice off the top, then hollow out the pepper and take out the seeds.

1. Cook your wild rice: rinse out the rice and place in a large pot, fill the pot double to amount of rice with water and bring to a boil. Once there, let it boil for about five minutes, then let it simmer until the rice in tender [keep in mind that wild rice tend to be a bit tougher than the other kinds so be sure you don't let it get mushy]. Once rice is cooked, set aside.

2. While the rice sits, chop your onion and mushrooms and mince the garlic. In a sauce pan saute the three ingredients together. [First saute onion, then add mushroom once onion is half way through.]

3. Add your onion mix to the rice, along with a handful of pepper jack cheese and defrosted corn [about a cup]. Mix well together.

4. Add salt, pepper and cumin to taste.

5. Stuff your Peppers and bake them for about 20-30 minutes, depending on how you like your peppers.

...but it doesn't end here! I accompanied this dish with a delicious Spinach and Artichoke Dip Tartlet!!

This is very simple and quick to make:
-one pack of puff pastry
- Spinach and Artichoke Dip Recipe

Follow the instructions on how to bake the puff pastry according to box.

On the raw dough spread the dip evenly and bake for 20 or so minutes.

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