Vegetarian Stuffed Bell Peppers
3 c. vegetable broth
1 cup wild rice
1 cup of fresh mushrooms diced
1 clove garlic, minced
1 ½ tablespoons chopped fresh parsley
1 cup chopped tomatoes
3 green onions thinly sliced
Pink salt to taste
½ cup of diced onion
Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the wild rice is tender, 20-30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish with olive oil. Cut out the top of the 4 colorful bell peppers. Remove the seeds and ribs. Place the bell pepper on it’s bottom into the prepared baking dish.
Toss the chopped mushrooms, olive oil, garlic, parsley, tomatoes and green onions. Fold in the wild rice, and season to taste with salt and a pinch of cayenne pepper. Fill the cut peppers with this mixture, and fill the baking dish with about ¼ inch of water.
Bake in preheated oven until the peppers are tender, and the wild rice is hot, about 20 mins. Sprinkle with a lil parmesan cheese if you desire.