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Stuffed Peppers with Rice

This Stuffed Peppers with Rice recipe is packed with nutty wild rice, mushrooms, and onions in a zesty tomato sauce, plus gooey melted cheese. Serve stuffed bell peppers as a vegetarian main dish or pair them with grilled or roasted meat!

a rimmed pan with bell pepper halves stuffed with wild rice and cheese

The Best Stuffed Peppers Recipe

These savory, light-yet-hearty, Stuffed Peppers with Rice make a delicious side dish or lighter main dish. Sweet bell peppers are stuffed with chewy, nutty wild rice, portobello mushrooms, onion, and mozzarella, all in a zesty tomato-Parmesan sauce. They bake up tender, with more gooey melted Parmesan over the top. We like to pair these peppers with a roasted beet salad and grilled pork chops, chicken, or scallops!

Why You’ll Love These Stuffed Peppers with Rice

We always have sweet bell peppers on hand. Besides being incredibly versatile, my family just really loves this vegetable. Here’s why we think you’ll love this stuffed peppers recipe:

What You’ll Need

Here’s a list of the ingredients you’ll need to make stuffed bell peppers.

Scroll down to the printable recipe card at the bottom of this post for exact ingredient amounts.

The Best Peppers for Stuffing

When you’re making stuffed peppers, bell peppers are the peppers you’ll want to use!

Bell peppers are larger, with a big empty cavity. This means they’ll hold a lot of stuffing, which is important when you’re packing in a savory filling. You can choose from different colors of bell peppers, including red, yellow, orange, or green bell peppers. They will all perform the same in this recipe. I like to use a combination of colored peppers because it makes the presentation extra fun.

Stuffed peppers with rice are shown on a rimmed pan before being cooked.

How to Make Stuffed Peppers with Rice

These savory stuffed peppers with rice are easy to make. Here’s how to do it:

Stuffed peppers with rice and cheese and herbs on a baking pan.

Tips & Variations

Here are a few tips for making this stuffed pepper recipe, plus some variations to try:

For another delicious stuffed peppers recipe, check out my Lasagna Stuffed Peppers!

What to Serve with Stuffed Peppers

Stuffed peppers are a fantastic side dish or a lighter main. Here are some of my favorite accompaniments to this stuffed peppers recipe:

How to Store & Reheat Leftovers

Got leftovers? Here’s what to do with any leftover stuffed peppers:

More Easy Dinner Ideas

Mushroom and Wild Rice Stuffed Peppers

Stuffed Peppers with Rice

Yield: 12 smaller servings
prep time: 15 minutes
cook time: 40 minutes
total time: 55 minutes
This Stuffed Peppers with Rice recipe is packed with nutty wild rice, mushrooms, and onions in a zesty tomato sauce, plus gooey melted cheese. Serve stuffed bell peppers as a vegetarian main dish or pair them with grilled or roasted meat!
4.2 Stars (22 Reviews)
Print

Ingredients

  • 6 medium red yellow, or green peppers, halved and seeded
  • cups tomato sauce
  • cups cooked wild rice
  • 1 cup shredded Parmesan cheese divided
  • 4 cups chopped baby portobello mushrooms
  • ½ of a medium yellow onion finely chopped
  • 2 large garlic cloves minced
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon Morton kosher salt
  • cups shredded mozzarella cheese

Instructions

  • Preheat oven to 425° F.
  • Place pepper halves, cut sides up, on a rimmed pan or in a baking dish. Set aside.
  • In a medium bowl, combine the tomato sauce, cooked wild rice, ½ cup of the Parmesan cheese, mushrooms, onion, garlic, oregano, and salt. Then fold in the mozzarella cheese.
  • Divide filling among the pepper halves and cover the pan 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 the peppers to be totally softened, with no crunch left.
  • Remove foil and sprinkle tops of peppers with the remaining ½ cup Parmesan cheese. Bake for another 5 minutes, or until cheese is melty. Serve hot.

Notes

From the Add a Pinch cookbook by Robyn Stone of the blog Add a Pinch, adapted very slightly.

Nutrition Information:

Serving: 1 Calories: 105kcal Carbohydrates: 10g Protein: 8g Fat: 4g Saturated Fat: 2g Polyunsaturated Fat: 1g Cholesterol: 12mg Sodium: 389mg Fiber: 2g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Stuffed peppers with rice are shown on a rimmed pan.
Add a Pinch cookbook by Robyn Stone

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.

I received a copy of the Add a Pinch cookbook for my review. All opinions are my own. This post was originally published in 2017, then updated in 2023.