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Wild Rice Stuffed Peppers

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Wild Rice Cooking: History, Natural History, Harvesting, and Lore, by Susan Carol Hauser, (2004, The Lyons Press)

Wild Rice Cooking: History, Natural History, Harvesting, and Lore

Servings:	8
Author Notes:	Diabetic cooking guru Marilyn Helton adapted this recipe from the Wild Rice For All Seasons Cookbook (unfortunately now out of print), by Beth Anderson Associates.Â The recipe is part of an article that Marilyn did for us on Diabetic Cooking with Wild Rice -- click here for the entire article and more diabetic friendly wild rice recipes. Visit Marilyn's website, Cinnamon Hearts for lots more diabetic recipes and cooking tips.
Ingredients:	4 green peppers 1 pound extra lean ground beef 2 cups cooked wild rice 1 medium onion, chopped 1/2 cup dried fruit bits 1 cup shredded part skim mozzarella cheese 1/2 teaspoon salt 1 teaspoon pepper 1 teaspoon cinnamon
Instructions:	Preheat oven to 350Â° F. Cut green peppers in half and remove stems and seeds. Combine the rest of the ingredients. Lightly stuff pepper halves with rice mixture. Place in baking dish & loosely cover with foil. Bake 30 minutes; uncover and bake 10 minutes more or until pepper is tender. Diabetic Exchanges: 1/2 Bread 2 Meat 1 Veg 1/2 Fruit 1 Fat