Food & Cooking Recipes Appetizers Stuffed Peppers with Wild Rice and Hummus 4.7 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 2 Hummus adds creaminess and protein to this vegetarian dish. For a mild kick, sub in poblanos for the bell peppers. Ingredients 2 cups cooked wild rice 1 cup hummus ⅓ cup chopped toasted walnuts ⅓ 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 Directions 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. Rate it Print