Hummus and wild rice stuffed pepper

Lindsey Treffry | Crumbs

Lindsey Treffry | Crumbs

Hummus can go with more than crackers and carrots. Mix it with wild rice, stuff it in a pepper and you’ve got a whole new protein-filled food. Try this recipe with poblano peppers instead of bell peppers for extra spice. Heck, even try topping the peppers with walnuts for even more protein.

Ingredients

• 2 cups cooked wild rice (I used a pre-packaged 90 second microwaveable rice)

• 2 halved small bell peppers

• 1/2 cup hummus (I used roasted red pepper hummus to add some spice)
• Salt and freshly ground black pepper
• 1 Tbsp. Red-pepper flakes
• 1 Tbsp. extra-virgin olive oil

Directions

1. Pre-heat the oven to 400 degrees.
2. Lay bell pepper halves on baking sheet with oil drizzled over them
3. Mix other ingredients in a bowl.
4. Stuff the peppers with ingredients and place in the oven for 20 minutes.
5. Let cool for 10 minutes.