WILD RICE STUFFED PEPPERS

3 cups water
1/4 tsp salt
1 cup wild rice
8 large sweet green peppers
2 cups sliced mushrooms
1 medium-size onion, chopped
1/4 cup butter or margarine
2 cups canned tomatoes
1 cup grated sharp cheddar cheese
1 tsp sweet basil
1 tsp oregano
1 tsp parsley

Bring water to a boil; add 1/4 tsp salt.

Wash the rice in cold water, drain and add to boiling, salted water. Parboil 5 minutes, then remove from heat and let soak about 1 hour. Drain.

WHEN READY TO STUFF THE PEPPERS:
Preheat oven to 350 degrees F.

Wash peppers, cut around and remove tops, and cut out seeds and core; set aside.

Saute mushrooms and onion in butter about 5 minutes.

Add cooked rice and remaining ingredients, except the peppers. Spoon rice mixture into pepper cavities, packing in well. Then replace tops. Place in a deep casserole, add 2 tsp water.

Bake at 350 degrees F about 1 hour until peppers soft but not mushy. Serve hot.

Servings: 8
Source: Edible wild fruits and nuts of Canada by Nancy J Turner