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Spicy Corn and Wild Rice Overstuffed Peppers

Vegetarian stuffed peppers overflowing with fresh corn, wild rice and red onion.
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Spicy Corn and Wild Rice Overstuffed Peppers
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Servings: 4
Total Time: 1 1/2 hours
Recipe by: Frankie


4 oz uncooked long grain rice
2 oz wild rice
2 cups water
2 cloves garlic, minced
5 TBSP unsalted butter, softened
4 large bell peppers
4 cups fresh corn
1 red onion, diced (about 2 cups)
1/4 tsp cayenne pepper
salt & pepper


1. Melt 1 TBSP of the butter in a medium saucepan over medium-high heat, add the garlic and rice and cook 30 seconds or until garlic is fragrant. Pour in the water and bring to a boil. Cover and reduce heat to low, cook without removing the lid for 25 minutes.

2. Bring a large pot of water and 1 tsp of salt to a boil. Cut the tops off the peppers and remove the seeds and ribs, submerge the peppers in the boiling water and cook for 5 minutes or until slightly tender. Drain peppers on paper towels.

3. In a large mixing bowl combine the cooked rice, corn, onion, cayenne, 1 1/2 tsp salt, 1/2 tsp pepper, and remaining 4 TBSP of softened butter.

4. Preheat oven to 350°F. Place peppers open side up in a 9x13 baking dish. Overfill the peppers with the corn and rice mix and place any extra filling in the baking dish around the peppers.

5. Bake in the preheated oven for 45 minutes.

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