Delicious sweet peppers…stuffed and ready to serve with a fresh salmon steak.
Get them stuffed and ready for the oven.
Start with empty peppers, cleaned and washed/
Cook a package of wildrice for the base of the stuffing.
4 Fresh peppers, a variety of colours
1 package of wildrice
10 small to medium sized shrimp
1 small onion
2 cloves garlic
1/4 cup mushrooms, chopped
1/2 cup grated cheddar cheese
1/4 cup parmesan cheese
1 tsp parsley & thyme
1/4 cup panko breadcrumbs
1- 2 tbsp virgin oil
Slice off just a 1/4 top from the pepper and gently using a knife, core and remove all seeds. Wash and rinse and pat dry. In a saucepan cook the wildrice as per instructions. In a skillet add a tablespoon of virgin oil. Chop shrimp, mushrooms, garlic and onion. Saute for a few minutes and them add cooked rice and panko breadcrumbs. Stir and let cool.
When the stuffing is cool, add the shredded cheddar cheese and stir thoroughly. Stuff peppers till they are full, finishing all the stuffing in the skillet. Top with parmesan cheese and set peppers in a small baking dish, close to each other so they do not topple over.
Add a small amount of water to the bottom of the dish in order to keep the bottoms moist so they will not stick.
Bake at 350 degrees for approximately 45 minutes.