Brown Rice Stuffing with Roasted Vegetables and Bacon
small red onion, diced into 1/2 -inch (1 cm) cubes
each red, yellow and orange pepper, diced into 1/2 -inch (1 cm) cubes
zucchini, diced into 1/2 -inch (1 cm) cubes
Balsamic Fig and Maple Marinade
1 1/2 cups
cooked brown rice
reduced sodium chicken broth
chopped Italian parsley
each salt and pepper
Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan. Set aside. In a roasting pan over medium-high heat, cook bacon until lightly browned, about 5 min. Add onions, peppers, zucchini, garlic and stir-fry 2 min. Stir in half the marinade. Transfer to oven and roast, stirring half way through, until vegetables begin to brown and become tender, about 20 min. Transfer mixture to a bowl.
Stir in rice, bread crumbs, broth, remaining marinade, parsley, salt and pepper. Divide mixture evenly between muffin cups. Bake until hot and beginning to brown, about 25 min. Cool 5 min. Carefully run a knife around the outside to release muffins and remove to a platter. Garnish with fresh basil leaves, if desired.
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