Vegetable and Wild Rice Stuffed Peppers
Made with
Kale & Grain
10 oz package Rice River Farms Kale & Grain Blend (or rice blend of your choice), prepared per package directions
4 to 5 large red or orange bell peppers, cut in half, and seeded
2 tsp. olive oil
1 small onion, diced
¾ lb. asparagus, trimmed and cut into 1-inch lengths
1 small yellow summer squash, cleaned and cut into 1-inch cubes
½ tsp. cumin
½ tsp. coriander seeds
½ tsp. salt
1 ¼ cups diced tomatoes or 1 - 10 oz. can diced tomatoes
15 oz. can chickpeas, drained
3 oz. chipotle in adobo sauce, chopped small
1 ½ cups grated sharp white cheddar cheese or smoked cheese of choice
Recipe Directions:
Prepare rice per package directions.
Heat oven to 350°. Arrange peppers on baking sheet or dish that has been sprayed with cooking spray and bake for 20 minutes. Heat oil in skillet; add onion, asparagus, yellow squash, coriander seeds, cumin, and salt. Cook until vegetables are softened. Remove from heat, stir in prepared rice, tomatoes, chickpeas, and chipotle in adobo sauce. Remove peppers from oven, stuff with mixture and top with grated cheese. Bake 15 to 20 minutes.
Makes 8 to 10 servings.
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