Fiddlehead Fern Garlic Cherry Tomato And Brown Ric...

Prep Time: 0 Minutes

Cook Time: 40 Minutes

Ready In: 40 Minutes

Servings: 4

I created this Fiddlehead fern recipe as an inspiration from this wonderful spring delight

Ingredients:

4 organic green bell peppers

8 cherry tomatoes cut in half

6 garlic cloves

3 oz of fresh chives chopped fine

1/2 pound of fiddlehead ferns well cleaned and rinsed

1/2 cup ricotta cheese

1/2 cup mozzarella cheese

1/2 cup cheddar cheese

1/2 teaspoon of hot pepper flakes

1 tablespoon of oregano

1 teaspoon of sea salt

fresh ground black pepper to taste

1-cup brown rice

2 tablespoons of olive oil

1/4 cup of red wine for deglazing pan

1 egg slightly beaten

2 cups mushroom stock

Directions:

1. In a pot place the brown rice and the mushroom stock and bring to a boil
2. Lower heat and simmer for 25 minutes, cool set aside
3. In a fry pan ad the olive oil the garlic and the Fiddle ferns and fry for one minute
4. Add the cherry tomatoes and the wine cook for 5 minutes to reduce the stock
5. Take each pepper and remove the top by running the tip of a paring knife around the stem.
6. Remove the seeds with a small spoon set aside
7. In a large bowl combine the cooled rice the egg, the ricotta cheese and sea salt ad Black pepper
8. Stuff the peppers half way and top with Fiddlehead ferns and garlic and cherry tomato
9. Top with the cheddar cheese and then the mozzarella
10. Place stuffed peppers in a baking dish filled with an inch of water
11. Bake peppers in a preheated 400 F degree oven for 25 to 30 minutes until tops are golden brown
12. Enjoy

By RecipeOfHealth.com