Happy Monday everyone!  I’ll make this post short, as I’ve been busy all day cooking up a new product to replace the membership idea that I ditched a few weeks back.  I was hoping to reveal it today, but it’s just not quite there.  However, I can pretty much promise it’ll be ready for next Monday!

In the meantime, I am really excited to report that I found a solution to my recipes index.  Turns out some wonderful folks over at Recipage.com are a highly generous lot of food bloggers!  They write …

 Then we realized that this tool we had built was too good to keep to ourselves. Recipage is the answer to creating a user-friendly, easy, and approachable way to manage recipe content. There are no tricks or hidden costs – it’s just our way of making the food blog community a better place to share and explore.

So Monday’s are always “clean out the fridge” night here in TTV land.  I came across this recipe last October, and really enjoyed it.  Tonight I had some peppers that needed using, some leftover black japonica rice, a few cubes of butternut squash, and a bit of garlic hummus that was a bit too garlicky for my tastes, but will work fabulously in this recipe.

This meal could come completely from my pantry (or yours), using jarred or canned whole roasted red peppers, jarred hummus and dried parsley.  Be sure to check the labels of all pre-packaged rice mixes.  Some are vegan; Many are not.  You could also speed this recipe up to a 30 minute meal by pre-roasting your peppers while your rice is cooking.

 

Stuffed Peppers with Wild Rice and Hummus
 
Prep time
Cook time
Total time
 
Author:
Recipe type: 30 Minute Dinner
Ingredients
  • 1 6.2 ounce box Long Grain & Wild Rice, (such as Uncle Bens)
  • 1 cup hummus
  • ⅓ cup walnut pieces, toasted and chopped
  • ⅓ cup parsley, chopped
  • ½ teaspoon red pepper flakes
  • 2 red bell peppers
Instructions
  1. Preheat oven to 400°. Toast walnuts.
  2. Cook rice according to package directions. Stir in hummus, walnuts, parsley and pepper flakes.
  3. Cut red bell peppers in half. Remove seeds and ribs. Spray a baking tin with cooking spray. Place the peppers in the tin, and divide the rice mixture evenly between the 4 pepper halves.
  4. Cover tin with foil, and bake for 30 minutes. Remove foil, and bake an additional 10 minutes, until top of the rice is slightly crispy.
 

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