Wild Rice Stuffed Peppers
I don’t know if I ever told you that I am a picky eater. I am so picky that when we are out at a restaurant and a waiter is taking orders, my other half warns that this is going to take a while and if a pen and paper are pulled out it’ll be handy!. I don’t eat red meat and haven’t been for twenty years but will eat white meat anyday. I don’t like Shitake Mushroms, Baby Corn or Pok Choy, I don’t care for mussels or any kind of shellfish and the list goes on.. I guess that’s why I can never become a food critic. This is all to explain that when I do stumble upon a recipe I like, I know that it is going to be for life.
I would also say that my menu choice at home is quite rotational. There are some dishes that I’ll cook twice a month. You can call me boring, it’s just the way it is. I can’t for the life of me remember how this stuffed peppers recipe came to life.. I just remember that I decided one day that peppers needed to be stuffed with wild rice, cheese, walnuts, olives and parsley.
I have to say that out of all the years I’ve been cooking this dish, today was the best tasting one. I decided to add more liquid to the dish- adding lemon juice, water, tomato paste and oil. Both inside and outside the peppers.
- 1 cup wild rice
- 7-8 large peppers hollowed and washed
- 2 medium potatoes, peeled, sliced and washed
- 1/4 cup olive oil
- 15 de-stoned black kalamata olives
- 3/4 cup chopped parsely
- 3/4 cup grated parmezan(keep some to add to tops of the peppers)
- 3/4 cup cubed greek feta
- 1 cup walnuts
- 1 tsp grated nut meg
- 1 cup mixed juice of 1 lemon, water, 2 tsp tomato paste, 2 table spoons olive oil
- Salt Pepper to taste
- Simmer the wild rice on medium/gentle heat for 40 minutes, drain/cool down and add the parsley, olives, cheeses,walnuts salt and pepper and mix all in while pouring the olive oil in. Pre heat the oven at 200C. Before stuffing the wild peppers let the potatoes roast in the oven for 15 minutes on their own. Stuff the peppers and place in the roasting pan. Pour the water mixture over the peppers and pan. Let cook covered at 200C for half an hour then uncover add extra parmesan cheese on top and cook for a further 20 to 30 minutes grilling the top in the last 3-5 minutes. Bon Appetit.