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06 April 2015

Stuffed Bell Peppers with Wild Rice


I had a great Easter weekend. Did you? This year, my family and I stayed put in Rome and celebrated Easter Sunday with some relatives. My husband's aunt hosted the lunch in her house so our assignment was just to take the bottles of red wine. Again, no cooking for me. I was on a kitchen holiday and it had been a delicious treat. The food, as always, had been very good with some traditional homemade torta pasquale or Easter cheese bread (we had two versions), salame and egg to start the long and abundant meat-based lunch. To conclude it, we had some of aunt-in-law's pastiera napoletana, a typical Easter pie made with ricotta that originated from Naples.


Because it was the Easter weekend, diets were forgotten. After a Pasquetta or Easter Monday brunch, kitchens go back to normal and maybe, even much lighter than usual. We were sent home yesterday with leftovers from yesterday's lunch and we just finished everything. It's my signal to cook again and this time with lighter, vegetable-based food. A good bet for the coming meals is the Stuffed Bell Peppers with Wild Rice that I created for Skinny Ms., a site dedicated to healthy living with recipes and tips on how to take good care of your body.  I filled the peppers with wild rice, capers, olives, anchovies (you can take these away if you want it vegan), herbs and extra virgin olive oil. Mediterranean flavors are quite big with me and my husband. So I hope you enjoy it too!

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