Print

Wild Rice Stuffed Peppers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Colorful roasted bell peppers stuffed with a hearty mixture of wild rice, mushrooms, tomatoes, spinach, walnuts, and melted cheese for a wholesome and comforting vegetarian meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 4 large bell peppers, any color
  • 1 tablespoon olive oil
  • 1/2 medium red onion, finely chopped
  • 1/2 red chili pepper, finely chopped
  • 2 garlic cloves, finely minced
  • 75 g mushrooms, roughly chopped
  • 3 medium tomatoes, roughly chopped
  • 1 tablespoon dried oregano
  • 1 cup cooked wild rice
  • 2 cups fresh spinach leaves
  • 1/2 cup walnuts, roughly chopped
  • 30 g cheddar cheese, grated
  • 30 g mozzarella cheese, sliced

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright on a baking tray, cover loosely with foil, and roast for 20 minutes until slightly softened.
  3. Heat olive oil in a saucepan over medium heat. Add the chopped red onion, chili pepper, and minced garlic and cook for about 2 minutes until fragrant.
  4. Add the chopped mushrooms and tomatoes and simmer for about 10 minutes, stirring occasionally until the vegetables soften.
  5. Remove the pan from heat and transfer the mixture to a large bowl.
  6. Stir in the cooked wild rice, spinach leaves, chopped walnuts, dried oregano, and grated cheddar cheese until well combined.
  7. Remove the roasted peppers from the oven and carefully fill each pepper with the rice mixture.
  8. Top each stuffed pepper with slices of mozzarella cheese.
  9. Return the peppers to the oven and bake for another 10 minutes until the cheese melts and the filling is heated through.
  10. Remove from the oven, allow to cool slightly, and serve warm.

Notes

  • Pre-roasting the peppers helps soften them and ensures even cooking.
  • You can substitute wild rice with brown rice, quinoa, or couscous.
  • For extra protein, add cooked lentils or chickpeas to the filling.
  • If making dairy-free, omit the cheese or use a plant-based alternative.
  • These stuffed peppers freeze well and can be stored for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/wild-rice-stuffed-peppers/