Wild Rice Stuffed Green Peppers |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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 . Read more .... The Recipes of Madison County by Jane Hemminger and Courtney Work 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:
1. 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.
2. 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.
3. Yield: 2 servings.
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