Brown Rice Stuffing with Roasted Vegetables and Bacon

Prep time: 20min
Total time: 60min
Serves: 12
1/4 lb
Naturally Smoked Bacon, chopped
125 g
1
Small red onion, diced into 1/2 -inch (1 cm) cubes
0
1
Each red, yellow and orange pepper, diced into 1/2 -inch (1 cm) cubes
0
1
Green zucchini, diced into 1/2 -inch (1 cm) cubes
0
2 cloves
Garlic, minced
0
1/3 cup
Balsamic Fig and Maple Marinade
75 mL
1 1/2 cups
Hot, cooked brown rice
375 mL
1/2 cup
Panko bread crumbs
125 mL
1/2 cup
Chicken Broth - 35% Less Sodium
125 mL
3 tbsp
Chopped Italian parsley
45 mL
1/2 tsp
Each salt and pepper
2 mL
calories
150
fat
5 g
carbs
23 g
protein
4 g

Directions

  1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan. Set aside. In a roasting pan over medium-high heat, cook bacon until lightly browned, about 5 min. Add onions, peppers, zucchini, garlic and stir-fry 2 min. Stir in half the marinade. Transfer to oven and roast, stirring half way through, until vegetables begin to brown and become tender, about 20 min. Transfer mixture to a bowl.

  2. Stir in rice, bread crumbs, broth, remaining marinade, parsley, salt and pepper. Divide mixture evenly between muffin cups. Bake until hot and beginning to brown, about 25 min. Cool 5 min. Carefully run a knife around the outside to release muffins and remove to a platter. Garnish with fresh basil leaves, if desired.