Blue Cheese, Rosemary, and Wild Rice Stuffed Peppers
Serves: 8
  • 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
  1. 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.
  2. 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.
  3. Place in a casserole dish and bake on the bottom rack of the oven for 30 minutes.
  4. Serve with your favorite marinara or homemade ketchup.
Notes: To yield 1½ cups of cooked wild rice bring ½ cup of uncooked wild rice and 1½ cups of water to a boil, then reduce heat and simmer uncovered for 25-30 minutes or until all water is absorbed.

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.
Nutrition Information
Serving size: 1, Calories: 262, Fat: 17g, Saturated fat: 8g, Unsaturated fat: 9g, Trans fat: 0g, Carbohydrates: 12g, Sugar: 3g, Sodium: 550mg, Fiber: 2g, Protein: 16g, Cholesterol: 76mg
Recipe by Queen of My Kitchen at