4.2 from 66 votes
Stuffed Peppers with Rice
Stuffed Peppers with Rice feature halved red, yellow, or green peppers filled with a savory mixture of cooked wild rice, mushrooms, onions, garlic, tomato sauce, and herbs. Topped with mozzarella and Parmesan cheeses, they bake until the peppers soften and cheese melts, delivering a tender texture and layered flavor. This vegetarian-friendly dish offers a filling and balanced way to enjoy vegetables and grains.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
12
smaller servings
Calories:
105 kcal
Cuisine:
American, Vegetarian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 smaller servings
Amount Per Serving
Calories 105
% 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.