Posted by Melissa Kinghttps://mywholefoodlife.com/2012/11/11/stuffed-pepper/
© 2012 My Whole Food Life. All rights reserved.
Black Rice Stuffed Peppers
- 2 cups cooked black rice
- 1/3 diced yellow onion
- 2 tbsp parsley
- 3 cloves garlic, minced
- 1 bay leaf
- 1/4 cup raisins
- salt to taste
- 1 red pepper
- 1 yellow pepper
- olive oil (to taste)
- Put everything but the peppers in a pan and let cook covered for about 10-15 minutes on medium heat. When you remove the rice mixture, the onions should be soft, but not brown.
- As the rice mixture is cooking, pre-heat oven to 400.
- Also, get your peppers out, wash them off, cut the top off the pepper and remove all the white fleshy bits from the pepper. I also washed the inside of the pepper to get any straggling seeds left behind.
- Once the rice is done, I brushed the peppers with a bit of olive oil to keep them moist in the oven, stuffed them with my rice mixture, and put them in the oven for 20 minutes.
If you want a head start, you can cook the rice a night or two before you start this and refrigerate. We always try to keep some cooked rice around and we love black rice but really any non-processed rice would do. I added some oil to the rice to make sure it didn’t burn.