Stuffed Bell Peppers with Wild Rice and Asiago

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December 3, 2017

Recipe by A Clean Bake

  • Cook: 1 hr


6 fresh red bell peppers

1 lb ground meat of choice (I used turkey)

10 ounces frozen chopped spinach defrosted and drained

1.5 cups cooked wild rice (see notes for easy cooking instructions)

1 cup grated Asiago cheese plus more for topping

1 Tbsp fresh rosemary leaves, minced, plus more for garnish (optional)

1/8 tsp freshly ground black pepper

1 pinch fine sea salt


1For directions visit A Clean Bake


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