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  • 4 large red or orange bell peppers, cut in half, cleaned and seeded
  • 2 tsp. olive oil
  • 1 small onion, chopped
  • 3/4# asparagus, trimmed and cut into 1 inch lengths
  • 1 small yellow summer squash
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander seeds, extra bold
  • 1/2 tsp. salt
  • 1 1/2 cups cooked, Calico Blend or Dry Roasted Wild Rice (cooked with Chicken Flavored Seasoning)
  • 1 cup chopped tomatoes
  • 1 1/4 cups cooked and drained chickpeas
  • 1 1/2 Tbsp. chipotle in adobo sauce
  • 2 Tbsp. pepitas
  • 1/2 cup grated sharp white cheddar cheese or smoked cheese of choice

Heat oven to 350 degrees.  Coat a baking sheet or dish with cooking spray.  Arrange peppers on dish or sheet and roast for 20 minutes. While they are roasting, heat oil in skillet, add onion, asparagus, yellow squash, coriander seeds, cumin, and salt. Cook until vegetables are softened.  Remove from heat, stir in wild rice, tomatoes, chickpeas, chipotle and adobo sauce.  Toss then stir in the pepitas.  Remove peppers from overn, stuff with mixture and top with grated cheese.  Bake 15 minutes.