wild rice stuffed red peppers {& a video!}

Not a lot of blogging has happened recently. Not that I haven’t been spending much time in the kitchen – I have. Mostly making the staples like loaves of bread for daily sandwiches, crisp biscotti to enjoy with tea in the afternoon, and black bean brownie to share with friends.

The reason is that J has been home! And we have been enjoying casual summer meals, like red peppers stuffed with wild rice, spring onions, almonds and feta. And soaking up one another’s company – something we have decided to stop taking for granted.

I put together some clips J shot while I was making these stuffed peppers. I think I’m starting to favor film to photography! I would love to share, via film, more of life up in the North. Oh, and recipes too. What do you think?

Wild Rice Stuffed Red Peppers
Serves 2

1 cup cooked (and cooled) wild rice
1 large red pepper (or two smaller)

dash of olive oil
2 spring onions
2 legs of celery
2 cloves garlic, finely chopped
2 tsp dried basil
2 tsp dried oregano
2 tsp soy sauce (or to taste)
1/2 raw almonds
A handful each of feta and Parmesan cheese

Heat oil in pan over moderate heat. Add garlic, celery and spring onion and fry until softened. Add spices and fry until fragrant. Increase heat. Throw in almonds and cooled rice and stir until lightly toasted. Add soy sauce to taste.

Meanwhile, preheat oven to 375˚F. Carefully slice pepper in half keeping green stem intact. Place on roasting tray and drizzle with olive oil. Stuff with rice mixture, top with crumbled feta and finely grated Parmesan. Bake for 15 – 20 minutes until the pepper starts to soften and cheese begins to brown.

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