Stuffed Peppers with Rice
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
12 smaller servings
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Calories
105 kcal
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Cuisine
American, Vegetarian
Stuffed Peppers with Rice
Description
This recipe for Stuffed Peppers with Rice uses halved and seeded bell peppers filled with a mixture combining cooked wild rice, baby portobello mushrooms, onion, garlic, and tomato sauce, enhanced with fresh oregano, kosher salt, and shredded mozzarella and Parmesan cheeses. Baking at a high temperature softens the peppers thoroughly and melds the filling’s flavors. The cheese topping browns lightly for added richness. The blend of mushrooms and herbs contributes earthiness and aroma, while the wild rice adds a chewy texture that holds up well during baking. This dish suits a vegetarian meal or a hearty side. By adjusting baking time, the peppers can be softened to personal preference. A final sprinkle of Parmesan ensures a melted, savory crust.
Ingredients
- 6 medium red yellow, or green peppers, halved and seeded
- 1½ cups tomato sauce
- 1½ cups wild rice cooked
- 1 cup Parmesan Cheese divided, shredded
- 4 cups portobello mushrooms chopped; baby
- ½ onion finely chopped, medium, yellow
- 2 garlic minced, large cloves
- 2 teaspoons fresh oregano or 1 teaspoon dried; chopped
- ½ teaspoon kosher salt Morton brand
- 1½ cups mozzarella cheese shredded
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
- This recipe is adapted from Robyn Stone's Add a Pinch cookbook with slight modifications.
- Longer baking times help achieve softer peppers for less crunch, especially for larger or thick-walled varieties.
- Using fresh oregano enhances the herbaceous flavor compared to dried.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12smaller servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 105kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 12mg | 4% |
| Sodium | 389mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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