½ cup Red Lake Nation Wild Rice, cooked
4 tbsp Butter
¼ cup Red bell pepper, diced
¼ cup Yellow bell pepper, diced
¼ cup Orange bell pepper, diced
¼ cup Green onion, diced
1 cup Vegetable stock
1 cup Bread cubes, dried
1 tbsp Fresh sage, chopped
3 Bell peppes, halved and seeded
4 oz Light cream cheese
1 tbsp Light sour cream
¼ cup Parmesan cheese, shredded
1
Preheat the oven to 350 degrees. Chop the onion & bell peppers.
2
Melt butter in saute pan on stove & saute onions & peppers until tender crisp. Add stock, bring to boil over medium heat.
3
Remove from heat, add breadcubes & seasonings.Toss all together to make a stuffing.
4
Add softened cream cheese, Parmaesan cheese. Mix well. Stuff pepper halves with this mixture, sprinkle with additional Parmaesan cheese for garnish & bake for 45 minutes or until browned on top & pepper is cooked through. Top with salt, pepper, and/or parsley for a pop of green color.
CategoryMain Dishes
Ingredients
½ cup Red Lake Nation Wild Rice, cooked
4 tbsp Butter
¼ cup Red bell pepper, diced
¼ cup Yellow bell pepper, diced
¼ cup Orange bell pepper, diced
¼ cup Green onion, diced
1 cup Vegetable stock
1 cup Bread cubes, dried
1 tbsp Fresh sage, chopped
3 Bell peppes, halved and seeded
4 oz Light cream cheese
1 tbsp Light sour cream
¼ cup Parmesan cheese, shredded