Wild Rice Stuffed Peppers
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Wild Rice Stuffed Peppers
Category
Vegetables
Ingredients
- 6 whole green or red peppers, tops removed and all pith and seeds removed
- 2 tablespoon Fustini’s Medium SELECT olive oil
- 1 small onion, small dice
- 2 sweet Hungarian peppers, finely diced
- 2 cloves garlic, minced
- 1/4 cup diced tomatoes
- 3 cups cooked wild rice
- 1 tablespoon chopped parsley
- salt and pepper
- Oreganata Sauce
- 1 tablespoon Fustini’s Medium SELECT olive oi
- 2 garlic cloves
- 2 tablespoon fresh oregano, chopped
- 3 cups whole peeled tomatoes, pulsed in a food processor
- 1 tablespoon Fustini’s Iron Fish honey vinegar
- pinch sugar
- salt and pepper
Ingredients
Oreganata Sauce
Directions
- Preheat oven to 350 degrees. Heat oil in large skillet over moderate heat and add onion. Cook onion for 3 to 5 minutes stirring often. Add Hungarian peppers and garlic and cook 30 seconds. Add diced tomatoes, rice and parsley and heat through. Season with salt and pepper. Stuff rice mixture into peppers. Pour Oreganata into the bottom of a baking dish. Place peppers in the sauce and into oven. Bake until hot, and the peppers are soft, 15 to 20 minutes. Serve immediately.
- Heat oil in a pot over low heat. Add garlic and cook 1 minute, stirring often. Add oregano, tomatoes, Fustini&rsquo,s Iron Fish honey vinegar, sugar, salt and pepper and bring to a simmer. Cook until slightly thickened, 30 to 40 minutes.