Tested till perfect Roasted Red Pepper, Fennel and Rice Stuffing

Roasted Red Pepper, Fennel and Rice Stuffing

This stuffing is gluten- and dairy-free. If you use vegetable stock and heat it in a casserole dish, the stuffing is also vegetarian.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10 cups (2.5 L)


  • 3 3sweet red peppersweet red peppers
  • 2 2small fennel bulbfennel bulbs
  • 2 2oniononions, chopped
  • 4 4cloves garlic, sliced
  • 3 tbsp 3tbspextra-virgin olive oil
  • 2 tsp 2tspcrumbled dried rosemary
  • 1-1/4 tsp 1-1/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 2 cups 2cupssodium-reduced chicken stock
  • 1 cup 1cupwild rice
  • 1-1/4 cups 1-1/4cupsbasmati rice
  • 1/2 cup 1/2cuppine nutpine nuts, toasted
  • 1/3 cup 1/3cupchopped fresh parsley
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Core and seed red peppers; cut into 1-inch (2.5 cm) pieces and place in large bowl. Trim off top of fennel; cut into 1-inch (2.5 cm) chunks and add to bowl. Add onions, garlic, oil, rosemary, 3/4 tsp (4 mL) of the salt and pepper; toss well. Spread on large rimmed baking sheet; roast in 425°F (220°C) oven for about 1 hour or until browned and tender.

Meanwhile, in large saucepan, bring 2 cups (500 mL) water, stock, wild rice and remaining salt to boil; reduce heat, cover and simmer for 20 minutes.

Add basmati rice; simmer, covered, until all rice is tender, 15 to 20 minutes. Transfer to bowl.

Add roasted vegetables, pine nuts and parsley; mix well. Let cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional Information Per 1/2 cup (125 mL) : about

cal 129 pro 3g total fat 5g sat. fat 1g
carb 20g fibre 2g chol 0mg sodium 216mg

% RDI:

calcium 2 iron 6 vit A 8 vit C 55
folate 9
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