Wild Stuffed Peppers

    6 green peppers
    1 lb lean ground beef
    1-1/2 cups cooked wild rice
    1 egg, slightly beaten
    1/4 cup chopped onion
    1/2 cup dried fruit bits
    1 cup shredded Sargento® Fancy Supreme® Swiss cheese
    1/4 tsp pepper
    1 tsp cinnamon

Preheat oven to 350°F. Cut peppers in half; remove stems and seeds. In large bowl, combine rest of ingredients. Lightly stuff halves with wild rice mixture. Place in baking pan; cover loosely with foil. Bake for 30 minutes, uncover, bake for an additional 10 minutes until peppers are tender.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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