Stuffed Roasted Red Peppers

I love this simple recipe because it allows for flexibility and creativity. There are only a few key ingredients that create the foundation and from there you can do whatever pleases your taste buds.

You will need one small to medium red bell pepper per person, cooked brown rice, half an onion, and some herbs & spices. Start by removing the very top of the pepper, clean out the white membrane and seeds, wash and set aside.

In a small mixing bowl combine the remaining chopped red pepper tops, chopped onion, and one cup of cooked brown rice. This is where it gets interesting. Depending on what you are serving along side you can adjust the flavours accordingly. Today I blended the flavours of cumin, chili powder, cayenne pepper, and a smidgen of thyme to give the peppers a spicy, southwest edge. Blend these ingredients then spoon into the prepared peppers.

Wrap each pepper individually with aluminum foil and place on a medium grill over indirect heat for 15 - 20 minutes. Peppers should be tender and the stuffing steamy when done. Enjoy!