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Wild Rice Stuffed Peppers With Hummus

This summer we have participated in a CSA (Community Supported Agriculture), once a week I pick up a half share of organic vegetables from a local farm.  There is nothing like an abundance of fresh vegetables to get me motivated to cook, plus it upsets me if I let anything spoil.  All summer long I have been scurrying around searching for new recipes for things like kohlrabi and white radishes.  Lately, we have gotten more peppers than two people could ever eat.   My recent challenge has been finding easy and delicious recipes that uses a lot of pepper.  This past weekend on our flight to Flagstaff, Arizona I caught up on my magazine reading and happened upon this quick and easy Wild Rice Stuffed Peppers with Hummus in Whole Living Magazine.  I added a few of my own touches but kept it simple.  So Good!!

If you are motivated you can make your own hummus, or if you are like me I bought the cleanest hummus I could find.  Look for hummus that uses olive oil or tahini instead of canola or other oils and skip the preservatives like potassium sorbate.  I tend to like organic Sabra, Lilly’s or Falafel Brand, but there are so many out there, just read the ingredients list.

Wild Rice Stuffed Peppers With Hummus

1.  Wash and rinse 1 cup of wild rice.  Cook in 3 cups of water until cooked well.
2.  Heat oven to 400°
3.  Dice 1 onion and saute in olive oil for 5-7  minutes
4.  In a bowl mix together  cooked onions, 2 cups of cookedwild rice, 1 to 1 1/2 cups of hummus (try any flavor such as black olive or roasted red pepper), then add 3 dashes of dried parsley, dash of red pepper flakes and 1/3 cup of chopped roasted walnuts (see note below for roasting).
5.  Cut 1 – 2 red, orange or yellow organic bell peppers (I used yellow and red) in half, remove seeds.  Place cut side up in baking dish and drizzle olive oil, ground black pepper and a dash of salt over the halves.
6.  Stuff with wild rice and hummus mixture.
7.  Cover with parchment paper or aluminum foil and bake until tender, about 35 minutes.  Uncover and cook unit topping is slightly crispy about 10-15 more minutes.  Serve.   

Note:  For roasting nut:  place walnuts in a dry skillet and cook on medium heat, stirring often.


Posted in Blog, Recipes, Vegetarian/Vegan on October 3, 2012. Tags: ,

2 Responses

  1. Charlotte says:

    Elizabeth, thanks for sharing this recipe! Delish!! I did add a little ground turkey. Loving your website and all of your nutritional in sites. Nice work!

    • Elizabeth says:

      I am so glad your family enjoyed the roasted red peppers. I like that you tweaked it to make it fit your palate. For a vegetable version, add cannellini beans in place of the ground turkey.

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