RECIPE: Wild Rice Stuffed Peppers

This new twist on the Stuffed Bell Peppers turned out great! The very first time I experimented with this dish I had used "ground beef" [made from soy] and it was good, but I think I like the wild rice a lot more. What can I say, I'm a rice kind of girl.

What you need:
-4 bell peppers, color of choice
-a little over 1/2 lb wild rice
-frozen corn
-garlic
-onion
-1 cup button mushrooms
-salt, pepper and ground cumin

Directions: Preheat oven at 400 degrees

Prepare the peppers! Wash them and slice off the top, then hollow out the pepper and take out the seeds.

1. Cook your wild rice: rinse out the rice and place in a large pot, fill the pot double to amount of rice with water and bring to a boil. Once there, let it boil for about five minutes, then let it simmer until the rice in tender [keep in mind that wild rice tend to be a bit tougher than the other kinds so be sure you don't let it get mushy]. Once rice is cooked, set aside.

2. While the rice sits, chop your onion and mushrooms and mince the garlic. In a sauce pan saute the three ingredients together. [First saute onion, then add mushroom once onion is half way through.]

3. Add your onion mix to the rice, along with  defrosted corn [about a cup]. Mix well together.

4. Add salt, pepper and cumin to taste.

5. Stuff your Peppers and bake them for about 20-30 minutes, depending on how you like your peppers.