Stuffed Bell Peppers
Peppers stuffed with wild rice and spices. Makes a nice light meal.


1 box of long grain and wild rice per 2 people
1 big orange, yellow, or red pepper per person
Consider other ingredients such as sauteed onion, dried thyme, dried marjoram and/or basil, 1 finely chopped tomato, 1 clove garlic, 2 large beaten eggs


Preheat oven to 350.
Cut off stem of pepper and remove seeds. Filling it with water helps to remove extraneous seeds.
If you have lots of time, you can stuff the peppers first and then cook them. Otherwise, roast them and make the filling at the same time.
Roast peppers on a foil covered cookie sheet in oven at 350. Turn them frequently. This will take ~20 to 40 minutes.
Make rice according to box instructions.
Add other optional ingredients to rice mixture.
Stuff peppers with rice.
Put peppers back in oven until serving time. Flesh should be sweet and soft.




Our version of New Joy of Cooking pg 404.