Wild rice stuffed peppers

Yield: 8 servings

Measure Ingredient
1 cup Wild rice
3 cups ;boiling water
¼ teaspoon Salt
¼ cup Butter; or margarine
1 medium Onion; chopped
2 cups Mushrooms; sliced
1 teaspoon Sweet basil
1 teaspoon Oregano
1 teaspoon Parsley
1 cup Sharp cheddar cheese; grated
2 cups Canned tomatoes
8 larges Sweet green peppers

Wash the rice in cold water, drain and add to boiling, salted water.

Parboil 5 min, then remove from heat and let soak about 1 hr. Drain.

Saute onion and mushrooms in butter about 5 min. Add cooked rice and all remaining ingredients, except the peppers.

Wash peppers, cut around and remove tops, and cut out seeds and core.

Spoon rice mixture into pepper cavities, packing in well. Then replace tops. Place in a deep casserole, add 2 tsp water and bake at 350 about 1 hr until peppers soft but not mushy. Serve hot. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4

Posted by: Jim Weller

Submitted By JIM WELLER On 09-24-95

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