Rice Salad Stuffed Sweet Peppers

Rice Salad Stuffed Sweet Peppers

Servings: 4
Ingredients Preparation

1 1/2 cups [375 mL] instant rice
1 cup [250 mL] frozen mixed California-style vegetables
1/4 cup [60 mL] chopped red onion
1 cup [250 mL] warmed-up drained canned brown lentils
2 tablespoons [30 mL] soy sauce
2 teaspoons [10 mL] vegetable oil
1 clove garlic, crushed
3/4 cup [190 mL] chicken broth
4 sweet peppers, green, yellow and or/ red
Vegetable oil
Salt and pepper, to taste



Preheat barbecue to high intensity.
Boil rice according to the instructions on the box adding frozen vegetables to the boiling water and bringing water back to a boil before adding the rice.
Remove from heat, cover and leave rice to fluff for 5 minutes.
Mix in chopped red onion, warm drained lentils and soy sauce.
Whip together vegetable oil, crushed garlic and chicken broth, salt and pepper.
Mix into rice mixture; set aside.
Lightly oil and arrange sweet pepper onto hot barbecue rack.
Barbecue until just colored.
Cut and remove the top of each sweet pepper; reserve separately.
Remove membranes and seed sweet peppers.
Evenly stuff each sweet pepper with mixture; cover with reserved tops.
Wrap stuffed sweet peppers into 2 sheets of al foil.
Barbecue for approximately 10 minutes, until hot, before serving.

My wife just made some stuffed peppers the other night, with green bell peppers. I definitely prefer the colored bell peppers more, because they have more sweetness. I like that you are grilling these ones. The grill will give them a nice sweet, smoky flavor.