When a recipe title says that something is “stuffed” one immediately assumes that the dish will be decadent and delicious yet I have found most stuffed pepper recipes fall flat in this regard. The peppers are usually filled with a boring mixture of meat and rice and end up turning a pale shade of green when baked before toppling over in the casserole dish. Sometimes, however, a few simple tweaks to an otherwise basic recipe can transform a “ho-hum” dish into something truly extraordinary and such is the case with these Blue Cheese, Rosemary, and Wild Rice Stuffed Peppers. Traditional stuffed pepper recipes usually call for green bell peppers but in this recipe I use red, green, orange, and yellow bell peppers. The combination of colored peppers adds a visual vibrancy to the dish which is reason enough to use them, but I also like that the skins on the red, orange, and yellow peppers retain their brightness when baked, unlike the green peppers whose color becomes dull when cooked.
This gluten-free dish is so simple to prepare. After boiling the peppers for just 3 minutes and setting them aside to dry, combine the remaining ingredients. There are no special mixing instructions – just throw everything in a bowl and mix it up with your hands or in a stand mixer fitted with a paddle attachment.
Cutting the peppers in half lengthwise allows you to lay them flat in a casserole dish instead of trying to get them to stand upright, which can be difficult if the pepper bottoms are uneven. I like the way the peppers look with the stems on so I try to leave some of the stem intact on each pepper when I cut it in half.
The bold flavors of blue cheese and fresh rosemary make a perfect marriage with the beef, and the wild rice is nutty and earthy and adds a pleasing texture that will delight your taste buds.
This is a fantastic make ahead dish for casual entertaining. It only takes 30 minutes in the oven and when paired with a tossed green salad makes a complete meal. Serve Blue Cheese, Rosemary, and Wild Rice Stuffed Peppers with your favorite marinara or Roasted Garlic Ketchup.
- 4 bell peppers (1 green, 1 orange, 1 red, 1 yellow) cut in half lengthwise, ribs and seeds removed
- 1 Tablespoon salt
- 1 pound ground beef
- 1 ½ cups cooked wild rice
- 1 cup crumbled blue cheese/ 4 ounces
- 1 small onion (3 ½ to 4 ounces in size), finely chopped
- 1 large egg
- 2 Tablespoons of chopped fresh rosemary
- 2 medium cloves of garlic, finely chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 375° F. Bring a large stock pot of water to a boil. Add 1 Tablespoon of salt and the pepper halves. Cook for 3 minutes then remove and place cut side down on a clean dish towel.
- Combine the stuffing ingredients. Using clean paper towels, pat the pepper halves dry on the inside and out and then divide the stuffing evenly between the peppers.
- Place in a casserole dish and bake on the bottom rack of the oven for 30 minutes.
- Serve with your favorite marinara or homemade ketchup.
Variation: Turkey, Goat Cheese and Sun-Dried Tomato Wild Rice Stuffed Peppers. Use ground turkey or chicken in place of the beef. Substitute goat cheese for the blue cheese and ½ ounce of fresh basil for the rosemary. Add ½ cup of finely chopped sun-dried tomatoes to the stuffing.
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