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Stuffed Bell Peppers with Wild Rice
Sweet red peppers filled with nutty wild rice, onion, tomato and herbs, baked in a little stock and served with warm tomato sauce.
- YieldServes 4
- Hands-on40 min
- Total1 h 25 min
- Difficulty
Ingredients
- 140 gtomato, 1 large
- 4red bell pepper, large
- 1 tbspolive oil
- 115 gonion, 1 small, diced
- 2 clovesgarlic, minced
- 280 gwild rice, cooked
- 3 tbspparsley, minced
- 2 pinchesdried Italian herbs, crumbled
- 150 mlvegetable stock, gluten-free, low-sodium, divided: 90 ml for the filling, 60 ml for the pan
- to tastesalt
- to tasteblack pepper
- 225 gtomato sauce
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