Saturday, March 15, 2014

Vegetarian Stuffed Peppers

Okay, so these were a date night invention. I thought they were pretty darn good. When we feed them to the missionaries, they asked for the recipe. Here goes...

1.5 cups wild rice, uncooked
6 sweet red peppers
2 red onions
1-2 tsp. olive oil
4 (or so) large cloves garlic
3/8 cup walnuts, chopped
2 oz. dried apricots, chopped
5 oz. gorgonzola crumbles

Prepare rice as directed.

While rice is cooking, caramelize onions in olive oil. Add garlic once onions begin to soften and turn a nice brown.

Preheat oven to 350F.

Once onions and garlic are nice and caramelized, cut tops off peppers. Hollow out seeds and rind.

Add rice to onions. Mix in apricots and walnuts and gorgonzola. Stuff peppers with rice mixture and place tops back on.

Put peppers in 9x13 dish and fill 1/2 inch full of water. Cover with aluminum foil. Bake 35 to 40 minutes. Remove aluminum foil and bake for 15 more minutes, or until tops are brown to black.

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