Wild Rice Stuffed Peppers
Ingredients
1 C. wild rice
3 C. ;boiling water
1/4 tsp. salt
1/4 C. butter; or margarine
1 medium onion; chopped
2 C. mushrooms; sliced
1 tsp. sweet basil
1 tsp. oregano
1 tsp. parsley
1 C. sharp cheddar cheese; grated
2 C. canned tomatoes
8 large sweet green peppers
Cooking Instructions
Wash the rice in cold water, drain and add to boiling, salted water. Parboil 5 min, then remove from heat and let soak about 1 hr. Drain. Sauté onion and mushrooms in butter about 5 minutes. Add cooked rice and all remaining ingredients, except the peppers. Wash peppers, cut around and remove tops, and cut out seeds and core. Spoon rice mixture into pepper cavities, packing in well. Then replace tops. Place in a deep casserole, add 2 tsp. water and bake at 350 about 1 hr until peppers soft but not mushy. Serve hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)