wholeliving

Stuffed Peppers with Wild Rice and Hummus

For a mild kick, sub in poblanos for the bell peppers.
Whole Living, October 2012
  • Yield Serves 2
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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

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