Title: Wild rice stuffed peppers
 Categories: Native, Vegetarian, Side dish, Canadian
      Yield: 8 Servings
 
      1 c  Wild rice
      3 c  ;boiling water
    1/4 ts Salt
    1/4 c  Butter; or margarine
      1 md Onion; chopped
      2 c  Mushrooms; sliced
      1 ts Sweet basil
      1 ts Oregano
      1 ts Parsley
      1 c  Sharp cheddar cheese; grated
      2 c  Canned tomatoes
      8 lg Sweet green peppers
 
  Wash the rice in cold water, drain and add to boiling, salted water.
  Parboil 5 min, then remove from heat and let soak about 1 hr. Drain.
  Saute onion and mushrooms in butter about 5 min. Add cooked rice and
  all remaining ingredients, except the peppers.
  
  Wash peppers, cut around and remove tops, and cut out seeds and core.
  Spoon rice mixture into pepper cavities, packing in well. Then
  replace tops. Place in a deep casserole, add 2 tsp water and bake at
  350 about 1 hr until peppers soft but not mushy. Serve hot. From:
  Edible Wild Fruits and Nuts of Canada,
  :     published by the National Museums of Canada,
  :     ISBN 0-660-00128-4
  
  Posted