Stuffed Roasted Pepper Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Wild Rice

   In a medium saucepan, combine wild rice with 2 cups of water. Bring to a boil, then reduce heat and cover. Simmer for 40-45 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

2. 2

   Prepare the Bell Peppers

   Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

3. 3

   Make the Filling

   In a large mixing bowl, combine the cooked wild rice, corn, red beans, chopped jalapeno, crumbled feta, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are incorporated.

4. 4

   Stuff the Peppers

   Spoon the filling into each bell pepper, packing it down gently. Drizzle the remaining olive oil over the stuffed peppers.

5. 5

   Roast the Peppers

   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and lightly browned.

6. 6

   Serve

   Remove from oven and let cool slightly. Serve each stuffed pepper drizzled with red pepper coulis.