Sweet Baby Pepper Stirfry & Rice Recipe

Sweet Baby Pepper Stir-fry with 
Long Grain & Wild Rice
I’m starting to get a little tired of the palette of white blanketing my garden so it was a nice surprise when I found these colorful baby peppers in the groceries. 


I decided what a great way to get into the spirit of spring by enjoying a colorful meal with sweet crisp peppers on a bed of mixed rice.


I never use instant rice; I pre-cook a variety of rice and have it on hand in the freezer. Left-over rice always tastes better and the grains never stick. I simply thaw and toss in a fry pan for almost instant rice.

Serves 2:
1 1/2 cups of pre-cooked organic long grain brown rice
1 1/2 cups of pre-cooked organic wild rice
1 TBS organic olive oil
1 tsp Celtic salt
1 TBS organic tamari
Fry rice in oil until hot, toss in tamari and salt.

Stir-fry
1 package of organic mixed baby peppers or 4 peppers sliced largely (red, yellow, orange, green)
3/4 cup chunked fresh organic pineapple
4 large organic spring onions chopped in 1” pieces
1 cup organic broccoli floret’s
1 grass fed chicken breast cut into strips (optional)
1/4 cup organic hazelnuts
2 TBS organic olive oil
1 tsp Celtic salt
1 crushed dry organic chili (optional)
1 TBS raw honey
1 TBS organic cornstarch mixed into 1/2 C water (Shake well in a jar)

Put oil in pan, when hot, fry chicken strips until cooked, add nuts, cook for 30 seconds. Toss in all other veggies, salt and honey and cook until tender but crisp. Just before removing from heat, swiftly add the cornstarch mixture, stir for 10 seconds and serve immediately on warm rice.

So Good!

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