Peppers Stuffed with Wild Rice and Mozzarella (Gluten Free)

Cooking with the seasons can be challenging, especially when you have weeks where you get a load of one vegetable, that makes everything else in your CSA box look insignificant by comparison. The challenge is to eat the produce within the week and to make recipes that are fulfilling. Not to cook just for the sake of consuming but enjoying it as well.


This week, I received a lot of bell peppers.... the red ones to be exact. The good news about peppers is that it can safely be frozen for later use, once you wash them, deseed and slice into a freezer bag. So when ever you are looking to make a quick stir fry dish, just grab some peppers from the freeze and you have a dish ready in no time.


Red bell peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, another antioxidant, is nine times higher in red peppers. Red peppers also have twice the vitamin C content than green peppers. So who am I to complain if I have too many red peppers.


I looked through a cookbook that I have had for years, but barely refer to it, because most of my dishes are passed down to me. In any event, I decided to look through 15 Minute Vegetarian- 200 Quick, Easy and Delicious Recipes by Susan Geiskopf-Hadler and Mindy Toomay. I suppose something about quick and easy caught my eye with the book and I am glad it seduced me to thumb through it.


There I found it... Peppers Stuffed with Wild Rice and Mozzarella. This has a Mediterranean twist to it with the olive oil, red peppers, wild rice and of course mozzarella. You will definitely love this flavorful crunchy garlicky cheesy dish.


6 servings


Ingredients


3 large red or yellow bell peppers
1 1/2 cups cooked wild rice
1 cup shredded mozzarella
1/4 cup minced fresh parsley
1 tablespoon virgin olive oil
1 tablespoon Italian herb seasoning
4 teaspoons crushed garlic
1 teaspoon salt
1/4 teaspoon ground black pepper


Directions

1. Preheat the broiler. Cut each bell pepper in half from top to bottom and remove the stems, seeds and thick white membranes. Cut each pepper- half in half to create 4 boat shaped quarters. Set aside.
2. In a bowl, combine the wild rice, mozzarella, parsley, olive oil, Italian seasoning, garlic, salt and pepper. Mix well. 
3. Fill the pepper boats with the rice mixture, pressing it firmly into place. Arrange the peppers stuffing side up on a baking sheet and broil 4 inches away from heat source until the cheese is melted and lightly browned, about 5 minutes.