Wild Rice Stuffed Bell Peppers (serves 12 ppl)
Project Open Hand Executive Chef Adrian Barrow likes to use green bells as they tend to have more flavor, and hold up much better when baked.
6 to 8 whole green bell peppers – halved lengthwise and seeded
1/2 cup Extra Virgin Olive Oil
1 cup onion (1/4” diced)
1 cup celery (1/4” diced)
2 cups sliced mushrooms (rough chopped)
2 garlic cloves, chopped
2 tsp salt and pepper – mixed
1 cup parsley chopped
1 cup diced tomato in juice (pulsed)
8 cups cooked wild rice (plain)
2 cups grated cheddar cheese
1 cup toasted sliced almonds
1. Pre-heat Heat oven to 350*F.
2. Over medium heat, sauté onions in oil for 2 to 3 minutes.
3, Add celery, then mushrooms, and then garlic. Sauté all together for 5 minutes’ till cooked and allow to cool in a medium mixing bowl.
4. Add salt and pepper, chopped parsley, diced tomato, cooked wild rice, grated cheese, and almonds.
5. Mix ingredients together in bowl and using a 6 oz. scoop, fill each halved pepper with rice mixture. Use your gloved hand to press the mixture firmly into the pepper.
6. Arrange stuffed peppers onto a greased half sheet tray and cover with foil.
7. Bake stuffed peppers for about 30 minutes. Remove foil cover and bake for another 10 to 15 minutes.
8. Peppers will be golden brown when ready, with a smell of roasted peppers in the air.
Serve as a side dish with Roasted Pork Loin after the holidays, or with your favorite roast chicken dish.