- 4 stout red bell peppers
- 1 15 oz. can cannellini beans*
- 1 1/2 cups prepared wild rice
- 4-5 scallions, white and green parts separated, thinly sliced
- 1 garlic clove, minced
- 1 tsp. dried oregano
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. capers
- handful of fresh basil, torn (optional)
- handful of cherry tomatoes, halved (optional)
* You may substitute ground or shredded organic chicken (already cooked), or wild-caught canned tuna.
Prepare wild rice beforehand. Preheat oven to 350 degrees F.
Slice a very thin layer from bottom of bell peppers so they sit flat. Slice off 1/4 inch from tops, just below stem. Cut out stems and discard. Coarsely chop pepper tops and transfer to bowl. Remove ribs and seeds from peppers and discard.
Add protein, wild rice, scallion whites, garlic, oregano, balsamic vinegar, olive oil, and capers to the bowl. Season with salt and pepper to taste, then toss to combine.
Stuff peppers with mixture and place upright in a baking pan. Add about a cup of water to the baking pan, so there is approx. 1/4 inch of water in the pan. Bake until peppers are tender, about 35 minutes. Sprinkle with scallion greens and serve immediately, with extra wild rice.
Adapted from a Martha Stewart recipe I lost track of and a recipe for Piedmontese Peppers from Celia Brooks Brown’s New Vegetarian.