- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 12
Ingredients
- 1/4 lb
- 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
- 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
- cooked brown rice
- 375 mL
- 1/2 cup
- panko breadcrumbs
- 125 mL
- 1/2 cup
- reduced sodium chicken broth
- 125 mL
- 3 tbsp
- chopped Italian parsley
- 45 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
Method
Step 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.
Step 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
