These stuffed red peppers from My Second Breakfast are exactly what you want to eat next. They are easy to make and such a filling dish that you’ll find it a blessing in disguise. Hint: Toss in diced vegetables into the wild rice mixture if you want to incorporate foods your kiddo normally won’t eat into his or her diet.
4 red bell peppers
3/4 cup wild rice
splash of sunflower oil
1 large garlic clove
3/4 cup chopped red onion
1 1/2 teaspoon cumin, ground
salt and pepper
handful fresh cilantro
150g feta, cut into 1/2 inch chunks sour cream (to serve)
1/4 cup red onion, finely choppedjuice of 1 lime
salt, to taste
2 avocados, smashed
1. Preheat oven to 350F.
2. Remove the stems and seeds from your peppers and set aside.
3. In a small pot, cook your rice according to the instructions on the package.
4. When it’s cooked, remove rice from the pot and place in a medium bowl.
5. In the same pot, add a splash of neutral oil and turn the heat to medium-high.
6. Saute the garlic, onion, and cumin until softened (about 3-4 minutes).
7. Mix the rice in with the garlic and onion mixture. Taste and season with salt and pepper.
8. Transfer back to the bowl and let the filling cool down a bit.
9. Mix in cilantro and feta.
10. Spoon the mixture into the peppers, pressing down so they are completely full.
11. Bake peppers on an aluminum lined baking tray for 25-30 minutes until the peppers have softened and can easily be pierced with a fork.
12. Remove from oven and serve with guacamole and sour cream.
Guacamole: Mix all ingredients together in a bowl. Taste and season with extra lime and salt.
Do you plan to make these stuffed red peppers? What other ways do you incorporate veggies into your kids’ diets? Share your thoughts and ideas below!
My Second Breakfast is all about cooking with easy to find and affordable ingredients. Our favorite recipes on this blog are right in the Freeze for later and Fast Weeknight Dinners section. It’s like My Second Breakfast has busy families in mind! Click here to visit My Second Breakfast.