Scrumptious Stuffed Bells

I am a huge fan of the red bell pepper. It can be sweet, spicy, even sexy if you swing it right. I use these flavorful veggies in a lot of my dishes. A couple of weeks ago I made a fantastic red pepper tapanade. For a more hearty version of the same dish, I'm going to combine it with rice and walnuts and stuff it into a plump pepper. This recipe makes enough for two so text your sweet heart, light some candles, and enjoy!

Scrumptious Stuffed Bells

• 2 Large Red Bell Peppers
• 1/4 Cup Mushrooms, finely chopped (I like to use a combo of white and brown)
• 1/2 White Onion, finely chopped
• 2 Large Cloves Garlic, finely chopped
• 1/2 Cup Brown Rice, cooked
• 1/4 Cup Walnuts, finely chopped
• 2 Tbs Olive Oil
• Salt and Pepper to Taste

1. Cut one bell pepper in half and brush with olive oil. Place on cookie sheet and put in the oven at 350 until slightly blistered.
2. Combine mushrooms, onion, garlic, and second bell pepper finely chopped. Saute in olive oil until onions are translucent.
3. On separate burner, toast walnuts in a dry pan until fragrant but not burnt.
4. Add walnuts and brown rice to onion mixture.
5. Spoon stuffing into blistered bell peppers
6. Enjoy!