Porcini Wild Rice Stuffed Peppers and Summer Squash

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Porcini Wild Rice Stuffed Peppers and Summer Squash
Delicious Wineforest Wild Rice - Porcini Mix is available for purchase at our store, but feel free to substitute that product with a blend of wild rice of your choice. You can also play around with cheese and substitute goat cheese with mozzarella or taco blend. It was a winner during our family dinner party.
Course Main Dish
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
  • 1 cup “Wineforest “ True Wild Rice Porcini Mix
  • 2 + 2 cups Low sodium chicken stock
  • 2 + 2 tbsp Quail & Olive Mediterranean Blend Olive Oil [BUY NOW]
  • 1/2 cup Crumbled goat cheese
  • 6 Sweet peppers, top cut and seeded
  • 6 2-3 inch White summer squash
  • Sale & pepper to taste
Course Main Dish
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
  • 1 cup “Wineforest “ True Wild Rice Porcini Mix
  • 2 + 2 cups Low sodium chicken stock
  • 2 + 2 tbsp Quail & Olive Mediterranean Blend Olive Oil [BUY NOW]
  • 1/2 cup Crumbled goat cheese
  • 6 Sweet peppers, top cut and seeded
  • 6 2-3 inch White summer squash
  • Sale & pepper to taste
Instructions
  1. Cook Rice in the two cups of low sodium chicken stock and 2 T. Olive Oil for about 30 min ( make sure it is still firm and not over cook - it will be finished in the oven).
  2. Spread rice on the baking sheet to cool it slightly.
  3. Meanwhile clean your vegetables, cut squashes in half and seed the peppers.
  4. Mix rice , goat cheese and additional 2 table spoons of Mediterranean Blend Olive Oil , then stuff your peppers with the mixture.
  5. Mark your vegetables over the BBQ and transfer to pre heat cast iron pan filled with two cups of chicken stock.
  6. Transfer it all to the oven for half an hour.
  7. Remove from the oven and let it sit for 5 minutes before serving.
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