Stuffed Peppers

Stuffed bell peppers are a true delight during the summer season. The combination of sweet vegetables and leftover wild rice creates a flavorful and hearty stuffing that is sure to please your taste buds. To begin, select vibrant bell peppers that are firm and free of any blemishes. Choose a variety of colors to add visual appeal to your dish. Prepare the peppers by cutting off the tops and removing the seeds and membranes. Next, prepare the stuffing by dicing your favorite sweet vegetables such as tomatoes, zucchinis, and corn. Mix these vegetables with leftover wild rice for a unique and delicious filling. Season the stuffing with herbs and spices of your choice to enhance the flavors. Carefully fill each bell pepper with the vegetable and wild rice stuffing, ensuring to pack it tightly to maximize the flavors. This dish is perfect for a light summer lunch or a side dish for a barbecue. Enjoy the combination of flavors and textures in every bite. These stuffed bell peppers are an excellent way to make use of your summer produce and create a delicious meal that will impress your family and friends. Get creative with the ingredients and make this dish your own by adding different herbs, spices, or protein sources. Let the fresh flavors of summer shine with this delightful recipe.

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A true delight during the summer season

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Stuffing

No video available. Clean peppers and slice top off. Season peppers with salt, ground black pepper and olive oil; set aside. Soak brioche in milk. In a large sautoir, cook onions with carrots and olive oil on medium heat for about 10 minutes or until cooked through. Season with a couple pinches of salt. Add garlic and cook until fragrant – deglaze with wine and cook to dry. Add zucchini and tomatoes. Add salt, more olive oil if needed and cook veggies mixture for 25 minutes or so. Let cool completely. Season ground meat with salt, pepper and parsley. Add brioche soaked in milk and the cooked and cool veggies, rice and then the slightly beaten eggs. Leftover stuffing can be stored in the freezer for up to 3 months.

Baking

Preheat oven to 350ºF/180ºC. Pre bake the seasoned bell peppers and caps for 30 minutes. Stuff peppers and bake again for 20 minutes. Top with caps and bake for 30 minutes more or until internal temperature of stuffing reaches 173ºF/73ºC. Save rendered juice.

Plating

Serve stuffed bell peppers with the rendered juice mixed with tomato sauce if desired. Enjoy!

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