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Wild Rice and Veggie Stuffed Peppers

Dec 11,2016

As of recent, I’ve been seeing turmeric all over my IG feed, and I decided that I could use more of it in my diet. So, for the first time today I tried a turmeric cashew ‘mylk’ (basically, turmeric root, cashews, maple syrup, and cinnamon), which was a delish! And for dinner, I created these super yummy Wild Rice and Veggie Stuffed Peppers. Growing up, turmeric isn’t something my mom used in her dishes, so it has never really made it into many of my own. However, since it has a ton of health benefits I really want to eat more of it and I figured it would be perfect in a rice dish. These stuffed peppers turned out so good, I’m so glad I actually wrote down the recipe! 😉

So what’s so great about turmeric? Just check out these health benefits:
– supports cardiovascular health and can help lower cholesterol
– potent anti-cancer properties and can lower your overall risk
– anti-inflammatory properties makes it great for arthritis and joint pain
– aids the liver with detoxification
– helps with blood sugar balance and diabetes

So if you haven’t already, start adding some turmeric to your diet too!

Recipe: Wild Rice and Veggie Stuffed Peppers

Ingredients:
2 cups wild rice, cooked
3 red peppers, halved (6 pieces)
4 (~1 cup) cremini mushrooms, chopped
1 small (~1 cup) zucchini, chopped
1 1/2 cup green cabbage, chopped
1/2 small (~1/3 cup) yellow or rose onion, diced
1 large garlic clove, minced
2 tsp fresh turmeric root, grated
2-3 tbsp avocado or olive oil
1/4 tsp sea salt
Pinch black pepper
Herbamare to taste

Steps:
Preheat oven to 375F. Begin by preparing all ingredients as listed above. Be sure to cut veggies into small pieces. In a medium-sized pan, sauté onions over low heat for 3-4 minutes. Next, add in mushrooms and sauté for 6-7 minutes. Then add in cabbage, garlic and turmeric. Stir well and cook for about 5 minutes. Next, toss in zucchini and sauté for just a minute. Now add rice and seasonings. Combine well and give it a taste. Adjust seasoning if desired. Remove from heat and stuff pepper halves. Place stuffed peppers in a baking dish and drizzle with a little oil. You can add some water at the bottom to help peppers cook faster. Cover and place in oven for 25 minutes. Peppers should be easily pierced but not overcooked. For the last 5 minutes remove lid/cover and set to broil. Once cooked through remove from oven. Let sit for a few minutes before plating. Enjoy!