Little sweet bell peppers filled with a nutty and rich wild rice stuffing baked in a delicious tomato sauce with a savory Parmesan Cheese crust. This is an amazingly simple that utilizes some leftovers I had around the house. This past week I made some Sautéed Sweet Peppers and I had half of the 2 lb bag I had bought at the grocery store leftover and I also had the last of the Baked Wild Rice Medley which I used as the stuffing. You never let food go to waste in the Mediterranean! Leftovers can always be re-imagined to create a new dish.
MISE EN PLACE
This is a pretty straightforward recipe and the prepping of the sweet peppers can be done in about 15 minutes. I like to work in batches so I cut and clean the peppers then go back and stuff each one. The key is you don’t want to over-stuff the peppers because then they become dense and heavy, you want to keep it light and airy while at the same time filling the pepper.
Tools You Will Need
- Gratin or Oven-Safe Dish
- Tin Foil
- Chop off the tops of the peppers and clean out the interior of any seeds.
- Take the leftover Baked Wild Rice Medley and stuff into each pepper; only pack it down lightly, you don’t want it to be too dense. Place them down into a single layer into the gratin dish.
- Season the peppers with salt and pepper, spread the chopped bacon over the peppers.
- Pour the tomato sauce over the peppers and cover them. Spread the breadcrumbs and parmesan cheese over the top of the dish and drizzle with the extra virgin olive oil.
- Cover with tin foil and cook in the oven at 375 for 40 minutes.
- Remove the tin foil cover and cook an additional 15 to 20 minutes until the gratin top becomes golden brown.
- Remove from the oven and let rest 5 minutes
- Serve and enjoy!