Stuffed Bell Peppers

Are you near the end of the week with a bunch of veggies that need to be cooked up before they go bad?? Then it's time to make stuffed peppers!! This delicious and versatile dish is meal in itself. Perfect for a dinner with friend or as a 'brown-bag' lunch for work!

Ingredients:
4 brightly colored bell peppers (red, yellow, or orange)
2 tablespoons of Agave
2 tablespoons of Honey
3 tablespoons of Tamari or Soy Sauce
1 teaspoon of minced garlic
1 pinch of ground black Pepper
1 pinch of Cilantro
1/2 teaspoon of Sea Salt
2 cups of Wild Rice
1 cup of Sauteed vegetables (any vegetables you want)

Directions:
Preheat the oven to 325*F

Prepare 2 cups of wild rice according to the package directions.

Saute a cup of your favorite chopped vegetables. You can use onions, peppers, broccoli, cabbage...the list goes on and one. Fry them without oil for about 5 minutes or until the onion go clear.

Remove the tops and clean out all 4 bell peppers. (Hint: you may want to dice up the tops and throw them into you sauteed veggies mix.)

In a large mixing bowl, pour in the rice, sauteed veggies, and all spices. Fold together with a spatula. In a small bowl, mix the garlic, Tamari (or soy sauce), honey and agave into a nice sauce. Pour the sauce over the veggie-rice mix, and fold together until the rice mix is completely coated in the sauce.

Fill the peppers full with the wild rice stuffing and place in a baking dish small enough to hold all four tightly.

Roast for 15 minutes or until the rice gets brown and crispy. Remove the pan from oven, sprinkle with cheese and place back in the oven for 1 minute to melt the cheese. Serve with fresh cilantro and enjoy!

*HINT - If you really want to be a kitchen-wise, time-saving chef you can skip the rice and veggie steps and simply use leftover Wild Rice Pilaf ( recipe found on this website). Add the Tamari sauce and it works wonderfully in this recipe!