Stuffed Roasted Red Peppers

This recipe can be made into a salad or a stuffed pepper dish.

Citrus Dressing adapted from Slice by Barb Davies & Jennifer Rallison

Toss together:

• 1/3 cup flax oil
• 1/4 cup freshly squeezed lemon or lime juice
• 1 Tbsp.
• local, unpasteurized honey
• 1 tsp. Dijon mustard
• 1 tsp. dried basil
• 1/4 tsp. each of crushed chili flakes and sea salt

Cook 1 and 1/4 cups of dry wild rice mix (or a combination of red, black and basmati or jasmine rice) according to package directions.

Toss the cooked rice with the dressing and:

• 2 roasted red peppers, cut into bite-sized pieces (I rub olive oil on peppers that have been cut in half and baked at 350 for about 30 mintues)
• 1 chopped apple
• 1 cup of dried cranberries

Sprinkle 1/4 cup of toasted, sliced, raw almonds, on top along with about 1/2 a cup of goat cheese or feta. Serve at room temperature or chilled.

To make stuffed peppers, use the salad to fill red peppers that have been cut in half. Top with the cheese, and bake at 350 for about 30 minutes.