Recipe

Wild Rice Stuffed Green Peppers Recipe

	Peetabear / All my dishes 6 months ago this recipe uses no meat.... it does use beef broth and cheese ... these can easily be changed out and it would be a vegetarian dish... it makes a nice side dish you have your veggies and starch all in one.. . the recipe is from the cookbook .... T... More Prep:30m Cook:30m Servings:2	Peetabear
	stuffed peppers side dish no meat

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Ingredients

1/3 cup chopped onion

1 clove garlic, minced

1 tablespoon butter or margarine, melted

1-1/2 cups beef broth

3/4 cup long-grain, brown, and wild rice blend

1/3 cup sliced celery

1/4 cup finely chopped carrot

1 (14-1/2-ounce) can diced tomatoes, undrained

1 cup sliced fresh mushrooms

1/2 cup chopped zucchini

2 tablespoons chopped fresh parsley

1/4 teaspoon dried basil

1/8 to 1/4 teaspoon ground thyme

2 large green peppers, stem ends sliced off

1 to 2 tablespoons tomato juice (optional)

1/4 cup grated fresh Parmesan cheese

Directions

Sauté onion and garlic in butter in a large saucepan until tender. Add broth, rice, celery, and carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until rice is almost done. Remove from heat; stir in tomatoes and next 5 ingredients.

Place peppers in a saucepan; cover with water. Bring to a boil; cook 3 minutes or until crisp-tender. Drain; stuff with rice mixture. Place peppers in a 1-1/2-quart greased casserole; spoon any extra rice around peppers. Cover with foil; bake at 350 degrees F for 25 minutes or until tender, basting with tomato juice after 15 minutes if mixture seems dry. When almost done, remove foil, and top with Parmesan; bake 5 more minutes.

Yield: 2 servings.

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