Wild Rice & Mushroom Stuffed Bell Peppers

Wild Rice & Mushroom Stuffed Bell Peppers

I prepared this dish for my family one weekend.

They are cutting out more meats and dairy and processed foods from their diets.

So, I came up with this recipe for stuffed bell peppers

with wild rice.

I purchased this wild rice when Doug and I recently went to Minnesota to see

my sister.

 Wild rice is gluten free, high in protein, and low in fat,

just wholesome and healthy goodness.

Always rinse wild rice thoroughly in cold water before cooking it.

One cup uncooked wild rice yields 3 to 4 cups cooked wild rice. 

Bring 6 cups chicken stock to a boil.

 Add 1 teaspoon fine sea salt and 1 cup wild rice. 

Bring everything back to a boil before reducing the heat to maintain a low boil. 

Cook until the rice is tender, about 45 minutes.

Finely chop an onion,

 mince 3 cloves of garlic, 

and slice 6-12 ozs. of mushrooms.

Saute in a skillet and add 1/2 cup of dried cranberries.

For added flavor we added 1 Tbsp. Cranberry-Pear

White Balsamic Vinegar.

Add the cooked wild rice to the sauteed vegetables.

Prepare the bell peppers by washing,

 cutting a thin slice from stem end,

 then hollowing them out, removing the seeds and membranes.

Next, stuff the wild mushroom mixture into each one and put the tops back on.

Bake in a 350 degree oven for 30-45 minutes until the peppers are tender.

Enjoy!