• Cooking Time: 45
  • Servings: 4
  • Preparation Time: 20



  • 3 cups cooked wild rice
  • 1 small bag frozen peas
  • 1 can black beans, drained
  • 1 medium onion, chopped
  • 2 large tomatoes, chopped
  • 1 Tbls garlic
  • 1 Tbls tumeric
  • 1 tsp. cayenne pepper
  • salt and pepper
  • 4 large peppers
  • 1 can diced tomato
  • Grated asiago or parmesan cheese


  • In a large saute pan, heat a little oil.
  • Cook onions until tender and add chopped tomato.
  • Add all seasonings and stir, then add peas.
  • Cook over medium heat until vegetables are just cooked, then fold in rice and beans.
  • Continue cooking until all ingredients are heated through, then set aside.
  • Wash and hollow out peppers from the top, be sure to remove all seeds.
  • Fill each pepper with 1/4 of rice mixture.
  • Arrange peppers standing up in a deep casserole.
  • Pour canned tomatoes over the top and cook covered in a 425 degree oven for 45 minutes.
  • Uncover, sprinkle with cheese and cook until peppers are tender (you can test them with a fork, it should slide into the side of the pepper easily) and cheese is melted.

Categories: Vegetable 
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