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!
Ingredients
6medium redyellow, or green peppers, halved and seeded
1½cupstomato sauce
1½cupscooked wild rice
1cupshredded Parmesan cheesedivided
4cupschopped baby portobello mushrooms
½of a medium yellow onionfinely chopped
2large garlic clovesminced
2teaspoonschopped fresh oregano or 1 teaspoon dried
½teaspoonMorton kosher salt
1½cupsshredded 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 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.