Wild Rice & Veggie Stuffed Bell Peppers


Yield: 4

2 large bell pepppers; washed
1 tsp olive oil
1/2 yellow or white onion; chopped
1 garlic clove; chopped
2 zucchinis; chopped
3 cups spinach; chopped
2 cups wild rice; cooked (I get mine from trader Trader Joe’s, all you do is microwave it)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/4 cupp parmesean cheese

1. Pre-heat oven to 400 degrees F. Cut bell peppers in half and remove the seeds from the middle. Sprinkle inside with a pinch of salt and pepper and drizzle olive oil. Roast peppers for 30 minutes or until cooked.

2. In a large frying pan, add olive oil, onions, salt, pepper, garlic powder, onion powder, chopped garlic, and zucchini. Sautee for 5 minutes and then add chopped spinach and rice. Cook until spinach is wilted. Once peppers are done scoop rice and veggie mixture into peppers evenly and sprinkle of parmesean cheese. Bake for 10 minutes and serve!

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