Wild Rice Blend Stuffed Peppers

Serves 4
Time 1 hr

A whole grain blend of wild rice, brown rice and black barley mingles with herbs, seeds and a flash of heat to make a perfect filling for stuffed peppers. Also try stuffing zucchini, portobello mushrooms or tomatoes.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    2 cupsfrozen Engine 2 Plant-Strong® Organic Wild Rice Blend Grain Medley
    1/2 cupdiced apple
    1/4 cupdry-roasted and unsalted sunflower seeds
    2 tablespoonsminced green onion or chives
    2 tablespoonsnutritional yeast
    1 tablespoonminced fresh sage
    2 clovesgarlic, minced
    1/2 teaspoonminced chipotle pepper in adobo sauce
    1 tablespoonwhite balsamic vinegar
    1/2 teaspoonfine sea salt
    4 mediumred, orange and/or yellow bell peppers, tops removed and cores removed
    2 cupslow-sodium vegetable broth

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 375F.


In a large bowl, stir together rice blend, apple, sunflower seeds, green onion, nutritional yeast, sage, garlic, chipotle pepper, vinegar and salt until evenly blended.


Fill peppers with rice mixture and place in an 8x8-inch baking dish.


Pour broth around peppers in the pan.


Cover with foil and bake 25 minutes.


Uncover and continue to bake about 20 minutes or until peppers are tender.

Nutritional Info

Serving Size

Calories

190

Total Fat

5g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

430mg

Total Carbohydrate

26g

Dietary Fiber

6g

Total Sugars

8g

Protein

7g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.