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Wild Rice Stuffed Peppers

 ½ cup Red Lake Nation Wild Rice, cooked
 4 tbsp Butter
 ¼ cup Red bell pepper, diced
 ¼ cup Yellow bell pepper, diced
 ¼ cup Orange bell pepper, diced
 ¼ cup Green onion, diced
 1 cup Vegetable stock
 1 cup Bread cubes, dried
 1 tbsp Fresh sage, chopped
 3 Bell peppes, halved and seeded
 4 oz Light cream cheese
 1 tbsp Light sour cream
 ¼ cup Parmesan cheese, shredded

Preheat the oven to 350 degrees. Chop the onion & bell peppers.


Melt butter in saute pan on stove & saute onions & peppers until tender crisp. Add stock, bring to boil over medium heat.


Remove from heat, add breadcubes & seasonings.Toss all together to make a stuffing.


Add softened cream cheese, Parmaesan cheese. Mix well. Stuff pepper halves with this mixture, sprinkle with additional Parmaesan cheese for garnish & bake for 45 minutes or until browned on top & pepper is cooked through. Top with salt, pepper, and/or parsley for a pop of green color.