🧂 350mg sodium — comfortably under our 500mg cap
Harvest Grain Stuffed Peppers
Bell peppers stuffed with wild rice, cranberries, pecans, and white beans, roasted until sweet.
💪 Where's the protein? Right here — 15g
- White beans (9g)
- Wild rice (5g)
- Pecans (1g)
🍃 Sugar-Free Option
Avoiding sucrose and honey entirely? Here's the stevia version of this dish:
- Dried cranberries, 2 tbsp→Use unsweetened dried cranberries (or freeze-dried raspberries) and 2–3 drops liquid stevia — most dried cranberries are sugar-sweetened.
Ingredients (all organic)
- ✓Bell peppers, 2, halved
- ✓Cooked wild rice blend, 1 cup
- ✓White beans, 3/4 cup
- ✓Dried cranberries, 2 tbsp
- ✓Pecans, 2 tbsp
- ✓Sage + thyme
- ✓Onion + garlic
- ✓Low-sodium broth, splash
Dotted ⓘ ingredients have photos and store locations in the field guide.
How to Prep
- 1Sauté onion, garlic, herbs; fold in rice, beans, cranberries, pecans.
- 2Stuff pepper halves; splash broth in the pan.
- 3Cover and roast at 400°F for 30 minutes; uncover 10 more.
- 4Rest 5 minutes before serving.
🔪 Starting from raw? The basics (2)
Cooking brown rice
1 cup dry + 2 cups water, pinch of salt: bring to a boil, cover, simmer low 40–45 minutes, rest 10 off heat. Makes about 3 cups. Freezes well in portions.
Beans: canned or from dry
Canned is fine everywhere — drain and rinse; one 15-oz can is about 1½ cups. From dry: soak overnight and simmer 60–90 minutes until fully tender.
📍 Buy the ingredients — Chicagoland
Every ingredient above is stocked organic at these local spots:
- Whole Foods Market — Lakeview
- Fresh Thyme Market — Bucktown
- Pete's Fresh Market — Bridgeport
- Mariano's — Throughout Chicagoland
- Dill Pickle Food Co-op — Logan Square
- Sugar Beet Food Co-op — Oak Park
More metro areas coming as Rootful grows. Or get it delivered — coming soon →
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