Ingredients
Units
Scale
- 2 cups of wild rice, cooked as directed
- 2 - 3 red bell peppers
- 2 cups of loosely packed fresh baby spinach
- 4 - 5 cloves of garlic, chopped small
- 1/2 cup of crumbled feta cheese
- 1/4 cup of fresh Parmesan cheese or Romano cheese, grated
- 1/2 cup of walnuts, toasted and chopped
- 1/2 cup of kalamata olives, roughly chopped
- 1/4 cup of marinated artichoke hearts - chopped
- 1/2 cup of loosely packed fresh Italian parsley, chopped
- 2 - 3 tbs. of fresh lemon juice
- 3 tbs. olive oil
- 1/2 tsp. salt
- 1/2 tsp. coarse ground black pepper
- 1/2 tsp. dried oregano, crushed in your hand
- Parchment paper to line the pan
Instructions
- Prepare the rice as directed.
- In a small cast iron frying pan, place the walnuts and let them get a golden color. Let them cool and chop.
- Heat a large cast iron frying pan and place the peppers in a dry pan to get a little char on each side. When this is achieved remove the peppers from the pan and let cool.
- Place the chopped garlic, crumbled feta, grated Parmesan, chopped walnuts, chopped olives, chopped artichoke hearts, parsley, fresh spinach leaves, olive oil, lemon juice, and seasonings in a bowl and toss. Add the wild rice to the bowl and toss.
- Carefully slice the peppers. Remove the seeds and ribs and gently pat with a paper towel to dry.
- Place a parchment paper in a cast iron pan and place the sliced peppers in the pan. Fill the peppers with the wild rice mixture and top the filled peppers with a drizzle of olive oil.
- Preheat oven to 350 degrees F.
- Bake for 15 - 20 minutes.
- Serve with extra feta cheese and a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
