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Wild Rice Stuffed Bell Peppers


2 cups
5 tsp
2 tsp
1 tsp
1 cups
large bell peppers (red, yellow, or orange)
chopped onions
garlic cloves, minced
wild rice mix (boxed)
baby spinach
fresh-cut chives or scallions
olive oil
cajun seasoning
water or chicken broth
shredded carrots and/or finely chopped shiitake mushrooms (optional, but delicious!)

:: 1 :: If using un-processed wild rice rather than a mix, soak wild rice in water for 2 hours before mixing with long-grain white rice. Ignore this step if using a mix.

:: 2 :: Slice bell peppers in half (remove seeds), chop onions, mince garlic.

:: 3 :: Microwave bell peppers 5 minutes or until soft, then set aside. This can also be done while the filling is cooking if you want the peppers to be warm when served.

:: 4 :: Add cajun seasoning to onion and garlic and sautee until soft.

:: 5 :: Add water/chicken broth, rice mix, and salt; heat until broth reaches a boil.

:: 6 :: Let simmer for 15 minutes or until mixture boils (faster if you cover it).

:: 7 :: Just before removing from heat, stir in spinach and chives/scallions.

:: 8 :: Scoop filling into peppers and serve.