Stuffed Wild Peppers
| Minnesota Wild Rice Water | 13 oz. 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 Cinnamon Salt Black pepper White wine or apple juice | 8 lbs. 4 cups 1 cup 2 Tbsp. 2 Tbsp. 2 tsp. 2 cups | 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
Return to search page