June 29, 2017

Stuffed Peppers by Shirley Plant

Stuffed Peppers

2/3 cup wild rice mix
1 tsp oregano
1 tsp basil
½ cup chopped walnuts or pine nuts
1/3 cup olives, chopped
1/3 cup sun dried tomatoes ( soak in hot water to plump up)
1/3 cup pomegranate seeds ( optional)
¼ cup fresh parsley, chopped
1 green onion, chopped
1 tbsp olive oil
Lemon zest
Juice of ½ lemon
4 red peppers or a mix of colored peppers
¼ cup dairy free cheese ( Daiya Cheese is a tasty gluten, dairy free cheese alternative )

Cook rice with herbs. Once done add in nuts, sun dried tomatoes, olives, parsley, green onion and pomegranate seeds. In a bowl whisk oil, lemon zest and juice. Add to rice. Preheat oven broiler. Slice peppers in half and discard seeds and stem. Place peppers face down on cookie sheet and brush with oil. Broil for about 5-8 minutes, watch closely. Turn peppers over, stuff with rice mixture and sprinkle cheese on top.

Recipe by Shirley Plant- Nutrition Coach and Author of Finally Food I Can Eat
www.deliciousalternatives.com. Follow her on Twitter via @sherrecipes
Did you know that 3 foods may be playing a role in your health? Take Shirley’s 21 Day Gluten, Dairy, Sugar Free Online Challenge and find out if these 3 foods are playing a role in your health. Learn how to make tasty, healthy recipes like this one.

Speak Your Mind

*