Canadian Wild Rice and Stuffed Veggies

  • 10 Nov - 16 Nov, 2018
  • Mag The Weekly
  • Cookery


· 1 red bell pepper

· 1 cup precooked rice

· ½ green bell pepper, diced

· ½ cup tomatoes, diced

· ¼ yellow onion, chopped

· 2 garlic cloves, minced

· ¼ cup canned black beans, drained and rinsed

· Salt

· Pepper


Preheat oven (or toaster oven) at 350°F. Cut the top of the red pepper off. Then cut it in half and remove the veins and seeds.

Chop, dice, and mince the onion, tomato, green pepper and garlic respectively

Combine the tomato, onion, garlic and green pepper in a measuring cup with the precooked rice and black beans. Fill each pepper half with the rice mixture. Then cook them in the oven for about 40 minutes, checking periodically until the pepper is soft.

Once cooked, remove from the oven and let sit for about five minutes. Then plate it up, sprinkle some salt and pepper to taste.