Ingredients
- 6 green bell peppers, tops removed and seeded
- 4 tablespoons grapeseed oil
- 1 white onion, diced
- 1 cup sliced mushrooms
- 2 teaspoons freshly chopped garlic
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 cups cooked wild rice
- 1 (14-ounce can) tomatoes, drained
- 1 cup diced red and green peppers
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 cup fresh arugula or spinach
- 2 teaspoons freshly chopped tarragon leaves
- 1/2 cup grated Parmesan, to finish
Directions
Preheat the oven to 350 degrees F.
Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
Remove from the oven and serve.
Cook's Note: This can be served on a bed of fresh tomato sauce or on its own. Enjoy.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 11 reviews
By Glosta Donna
on March 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good. The peppers took longer to cook than 15 mins. I cooked them in a muffin tin and put a bit of water in each cup and covered with foil. I added hot sauce to the rice/veggie mixture, topped with shaved parmesean and a dollup of the tomato paste!
By ddebbieaj
on October 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good but not great. We loved that it had so many vegetables and the colors were so beautiful. But, it lacked flavor. I didn't have tarragon so I used Italian seasoning. I used tomato sauce on the bottom and a mix of Italian cheeses rather than just parmesan. I also used a mix of wild, brown and red rice. I'd love to make this recipe again but with more flavor.
By ahpao
on June 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
DELICIOUS!! I used whole wheat rice instead of wild rice, and i forgone with the mushrooms and cheese, but it was still flavourful. This will be one of my potluck dish in the future :D
Read all 11 reviews