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Description
These Wild Rice and Mushroom Stuffed Peppers are a hearty and flavorful vegetarian meal. They are packed with wholesome ingredients and make a beautiful presentation. Enjoy this satisfying and healthy dish!
Ingredients
Scale
- 4 bell peppers (various colors), halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup cooked wild rice
- 1/2 cup vegetable broth
- 1/2 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and mushrooms to the skillet and cook until mushrooms are tender and browned, about 8-10 minutes.
- Stir in cooked wild rice, vegetable broth, parsley, and Parmesan cheese (if using). Season with salt and pepper to taste.
- Spoon the wild rice and mushroom mixture into the bell pepper halves.
- Place stuffed peppers in a baking dish and add 1/2 inch of water to the bottom of the dish.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender.
- Let cool slightly before serving.
Notes
- For a vegan option, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- Feel free to add other vegetables to the filling, such as zucchini, carrots, or spinach.
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg