Stuffed Wild Peppers
YIELD: 48 halves
BAKE: 55-60 min.
|Minnesota Wild Rice|
7 1/3 cups
|Cook wild rice using one of the following methods. Drain: set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer.)|
Range: Combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 45-55 minutes or until grains just start to open.
Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
|Bell peppers (red, yellow,|
orange or green)
|24 large (8 oz. each)||Cut in half lengthwise; remove stem, seeds and membranes. Set aside.|
* parboiling pepper halves 1 1/2 - 2 minutes will reduce total bake time below by 15-20 minutes.
|85% lean ground beef|
Dried mixed fruit bits
Onion, finely chopped
White wine or apple juice
|Brown ground beef and onion in nonstick skillet, drain. In large bowl, combine ground beef and onion with remaining ingredients. Mix in wild rice.|
Lightly mound filling into pepper halves. Place in baking pan. Cover and bake 45-50 minutes. Uncover and bake an additional 10 minutes until peppers are tender.
Recipe compliments of the Minnesota Cultivated Wild Rice Council
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