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Makes
Serves: 12
Level
very easy
Prep Time
20
Total Time
60

Ingredients

1/4 lb
bacon, chopped
125 g
1
small red onion, diced into 1/2 -inch (1 cm) cubes
0
1
each red, yellow and orange pepper, diced into 1/2 -inch (1 cm) cubes
0
1
zucchini, diced into 1/2 -inch (1 cm) cubes
0
2 cloves
garlic, minced
0
1/3 cup
Balsamic Fig and Maple Marinade
75 mL
1 1/2 cups
cooked brown rice
375 mL
1/2 cup
panko breadcrumbs
125 mL
1/2 cup
reduced sodium chicken broth
125 mL
3 tbsp
chopped Italian parsley
45 mL
1/2 tsp
each salt and pepper
2 mL

Method

Step 1
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.
Step 2
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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Characteristics

Potluck Side Dishes

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe)
Calories:
150
Fat:
5 g
Carbs:
23 g
Protein:
4 g