This recipe is delicious. It only takes a few minutes to prep, and then you pop it in the oven. With healthy grains, vegetables, and herbs, this is as delicious as it is good for you. I didn’t add cheese to it to keep it dairy-free, but feel free to top it with mozzarella 10 minutes before the peppers are done cooking.
Italian Rice Stuffed Peppers
4 large red bell peppers
1 Tablespoon walnut oil
1 small sweet onion, diced
1/2 cup sun-dried tomatoes, chopped
5 ounces baby spinach, coarsely chopped
1 Tablespoon minced garlic
3 cups cooked wild rice
1 Tablespoon pine nuts, toasted
2 teaspoons Italian herb seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Preheat oven to 350 degrees.
2. Remove the tops from the peppers, and take out seeds and ribs from the peppers. Cook the peppers in boiling water for 2 to 3 minutes each, until the peppers are slightly tender. Remove from water and drain upside down on a plate.
3. Heat walnut oil in a large skillet over medium-high heat. Add onion and cook 3 minutes, or until onion is translucent. Add sun-dried tomatoes, spinach, and garlic. Cook until spinach is wilted. Add rice, pine nuts, herbs, salt and pepper. When cooked through, spoon rice mixture into each pepper. Place peppers into a glass baking dish and pour 1/2 inch water into the bottom of the dish. Cover with foil and bake for 30 minutes, or until tender.