Stuffed Peppers with Wild Rice and Hummus
For a mild kick, sub in poblanos for the bell peppers.
- 2 cups cooked wild rice
- 1 cup hummus
- 1/3 cup chopped toasted walnuts
- 1/3 cup chopped fresh parsley
- Coarse salt and freshly ground black pepper
- Red-pepper flakes
- 2 halved small bell peppers (seeds removed)
- 1 tablespoon extra-virgin olive oil
Heat oven to 400 degrees. In a bowl, mix 2 cups cooked wild rice, 1 cup hummus, 1/3 cup chopped toasted walnuts, and 1/3 cup chopped fresh parsley. Season with coarse salt and red-pepper flakes.
In a baking dish, arrange 2 halved small bell peppers (seeds removed) cut sides up. Drizzle with 1 tablespoon extra-virgin olive oil and season with coarse salt and freshly ground black pepper. Divide rice mixture among peppers.
Cover with parchment-lined foil and bake until tender, about 30 minutes. Uncover and cook until topping is slightly crisp, about 10 minutes more. Garnish with more chopped toasted walnuts and parsley.
SourceWhole Living, October 2012