VEGETARIAN STUFFED PEPPERS – September 22 – National Whole Grains Month


  • 2 cups water
  • 1 cup wild rice
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • ½ onion, diced
  • ½ can black beans, drained
  • 1 medium tomato, diced
  • 1 clove garlic, minced
  • ½ tablespoon chili pepper (optional)
  • 4 red bell peppers
  • 1 cup cheddar cheese


Preheat oven to 350 degrees F.  In a sauce pan bring the water to a boil.  Add the rice and ½ of the salt.  In a separate pan, over medium heat, add the olive oil, remaining salt,  onion, black beans, and tomato.  Cook until the onions are translucent.  Add the garlic and chili pepper, if used.  When the rice is done drain if necessary then mix the ingredients together and fill the peppers.  Put the peppers in a baking dish and cook for 20 minutes.  Remove and add cheese and cook another 10 minutes, until the peppers are soft.  

Tomorrow: National Great American Pot Pie Day


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