Stuffed Peppers with Wild Rice and Hummus

marthastewart.com

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

2 cups cooked wild rice

1 cup hummus

⅓ cup chopped toasted walnuts

⅓ cup chopped fresh parsley

Coarse salt and freshly ground black pepper

Red-pepper flakes

2 halved small bell peppers (seeds removed)

1 tablespoon extra-virgin olive oil

Directions at marthastewart.com

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