Bell peppers stuffed with brown and wild rice and veggies, then cooked on the barbeque. They make a great side dish for a summer dinner.

1/2 cup wild rice
1/2 cup brown rice
2 1/2 cups boiling water
1 vegetable boullion cube
1/2 cup chopped onion
1 garlic clove, crushed
2 tbsp walnuts, chopped
1 tbsp olive oil
1 small tomato, seeded and diced
salt and pepper to taste
3 small red, orange or yellow peppers

Add boullion cube and wild rice to boiling water. SImmer, covered for 10 minutes. Stir in brown rice and simmer covered for 40 minutes until rice is cooked and water absorbed.
Saute onion, garlic and walnuts in olive oil in a large non-stick skillet for 5 minutes until onion is soft. Stir in tomato, cooked rice, salt and pepper.
Cut peppers in half lengthwise through stem. Remove seeds and membrane. Fill each half with rice mixture. Wrap in foil and place on preheated barbeque for 15-20 minutes, until rice is heated through and pepper halves are tender-crisp.

Tony was planning to cook chicken on the barbeque one evening, so I made these peppers and he grilled them. Tony loves barbequing, and I like to take advantage of that whenever I can because it’s a great way to get him to help with dinner.  I love when dinner is a team effort! He was impressed by these peppers, because they looked really pretty and they tasted good too. The kids seemed to like them too. I used some of the leftover rice for my lunch the next day topped with avocado slices and wow, was that ever good! I might just make the rice by itself sometime because it was really delicious and healthy. Sorry the photo is not the greatest, I totally forgot to take a photo and all that was left was a quarter of a pepper and the sun was already starting to go down so the lighting was bad. They really did look lovely though, take my word for it!

Oh and I almost forgot- Happy Canada Day !!