Wild Rice Pot Roast Peppers
Lori McLain, Denton, TX
2026 Wild Rice Recipe Contest Finalist
- 3 large bell peppers, halved and seeded
1½ cups cooked wild rice
1 cup cooked and shredded pot roast
1 cup fresh pico de gallo, slightly drained
½ cup corn
1 cup shredded white cheddar cheese
Turn oven to broil. On baking sheet, place pepper halves cut side down; broil 1-2 minutes until blistered. Remove from oven; cool. In medium bowl, mix wild rice, pot roast, pico, and corn. Arrange broiled pepper halves on parchment-lined baking sheet and fill with wild rice mixture; top with cheese. Broil 1-2 minutes.
Appetizer option: replace bell peppers with smaller Anaheim peppers.6 servings
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council