Mushroom and Wild Rice Stuffed Peppers
Mushroom and Wild Rice Stuffed Peppers make a flavorful, hearty side dish, perfect for both weeknights and special occasions!
Do you have any idea how much I like wild rice?
Wild rice is one of my favorite comfort foods. Its chewy texture and nutty flavor add so much goodness to soups, hotdishes, and salads…and now, in these Mushroom and Wild Rice Stuffed Peppers.
These peppers are the perfect delicious side for so many meals, and pretty, too. Wouldn’t they be a welcome dish on your Thanksgiving table this year?!
* In this post, I am sharing a recipe from the Add a Pinch cookbook. I received a copy of this cookbook for my review.
This recipe comes from the pages of the beautiful Add a Pinch cookbook, by my friend Robyn. I’m betting you already know about her blog Add a Pinch.
Robyn lives in Georgia, a sweetheart of a person who celebrates family and is proud of her Southern roots. I’ve always appreciated Robyn’s straightforward, accessible recipes, and smile at the heartwarming stories that connect these recipes to her family’s life.
The Add a Pinch cookbook is packed full of recipes I would love to make. If you could see all the little flags peeking out from my copy’s pages, you’d realize just how serious I am! And for those who appreciate a pretty picture – you will not be disappointed in this cookbook. With the turn of every page, you’ll find gorgeous food and family life photographs.
Check out the Add a Pinch cookbook (affiliate link) here.
Wild rice always takes awhile to cook on the stove top. But beyond that, this recipe for mushroom and wild rice stuffed mushrooms comes together in quick fashion. The wild rice can be cooked a day or two before making this dish, and the peppers can even be assembled ahead of time.
These stuffed peppers are meatless, but could easily be adapted to include some ground sausage or beef for a heartier side dish. You could even call it a main course.
Mushroom and Wild Rice Stuffed Peppers
Yield: 6 larger servings, 12 smaller servings
- 6 medium red, yellow, or green peppers, halved and seeded
- 1-1/2 c. tomato sauce
- 1-1/2 c. cooked wild rice
- 1 c. shredded Parmesan cheese, divided
- 4 c. chopped baby portobello mushrooms
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tsp. chopped fresh oregano or 1 tsp. dried
- 1/2 tsp. kosher salt
- 1-1/2 c. shredded mozzarella cheese
Preheat oven to 425°F. Place pepper halves, cut sides up, in a large baking dish or on a rimmed pan. Set aside.
In a medium bowl, combine tomato sauce, wild rice, 1/2 cup of the Parmesan cheese, mushrooms, onion, garlic, oregano, and salt. My family prefers these peppers with the optional 1-1/2 cups of shredded mozzarella also folded into this filling mixture. Divide filling among the pepper halves and cover tightly with foil. Bake for 20 minutes, or until peppers are softened to your liking and the filling is hot. With larger or thicker-walled peppers, you may need to bake for 10 to 20 minutes longer, or even more. I personally prefer that the peppers are totally soft, with no crunch left. Remove foil and sprinkle tops of peppers with remaining 1/2 cup Parmesan cheese. Bake for another 5 minutes. Serve hot.
From the Add a Pinch cookbook by Robyn Stone, adapted very slightly.©
Here are a few more wild rice recipes you might like:
- Creamy Wild Rice Casserole with Sausage and Mushrooms
- Mashed Potato and Wild Rice Stuffed Mushrooms
- Chicken Wild Rice Casserole with Gruyere
- Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing from Heartbeet Kitchen
- Vegetable Soup with Wild Rice, Ham, and Cream from Fresh Tart
- Vanilla Cider Pork with Pears and Walnut Wild Rice from Noble Pig
I received a copy of the Add a Pinch cookbook for my review. All opinions are my own.
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