Category
Stuffed Vegetable
Servings
Yields 8 half peppers
Prep Time
15 minutes
Total Time
45 minutes
This Incredible Stuffed Pepper recipe will certainly up your appetizer game!
Ingredients
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1 package of Zoglo's Ground, from frozen
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1 small onion, finely chopped
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2 stalks of celery, finely chopped
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2 cloves of garlic, finely chopped
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½ tablespoon of dried oregano
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1 teaspoon of paprika
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½ teaspoon of chili powder
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¼ teaspoon of cayenne pepper
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2 cups of cooked wild rice
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¼ cup of fresh cilantro, finely chopped
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1 lime, zest and juice
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4 bell peppers (red, orange or yellow)
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1 cup of shredded mozzarella cheese or non-dairy cheese
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2 tablespoons of extra virgin olive oil
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Salt and freshly ground black pepper, to taste
Directions
Preheat the oven to 400 degrees
For the Stuffing
Cook the wild rice to package directions
Heat oil in a large sauté pan over medium heat
Add onions, celery and garlic along with a pinch of salt and pepper
Cook for 2-3 minutes then add in the Zoglo's Ground
After a few minutes, use a wooden spoon to break up and crumble the ground
Continue cooking for 2-3 minutes then add in the oregano, paprika, chili powder and cayenne pepper. Mix well
Take off the heat and add in the cooked wild rice, lime zest, lime juice and cilantro. Mix well, check for seasoning and set aside
To Assemble
Lightly oil a casserole dish that is large enough to fit the pepper in a single snug layer
Cut peppers in half, through the stem, and remove seeds and membrane
Lightly season the inside of the peppers with salt and pepper
Spoon in mixture evenly into all 8 half peppers
Top with cheese and bake in the bottom of the oven for 30-35 minutes
Garnish with a drizzle of extra virgin olive oil, fresh cilantro and serve
Tips from Chef Pino
Notes: Don't have wild rice? Simply substitute with quinoa, couscous or even orzo pasta!
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