Tuesday, June 18, 2013

Wild Rice Stuffed Peppers

These wild rice stuffed peppers were a hit at our house last week. 

They were filling, tasty and easy to make. 

While they made a great meal on their own, I couldn’t help but think how great they would taste on Thanksgiving Day as a side dish. 

Yum-o.  `

Wild Rice Stuffed PeppersInspired by Kate in the Kitchen


  • 4 medium red bell peppers
  • 1 C uncooked wild rice
  • 1 (14 oz) can Great White Northern Beans, rinsed & drained
  • 1 (14 oz) can diced tomatoes, drained
  • 1 – 2 C fresh spinach
  • 1/2 tsp. minced garlic
  • 1 T minced onion
  • 2 oz. shredded cheese, Mozzarella preferred
  • 4-5 T Parmesan cheese


Begin by preparing your wild rice; first rinse the grains, then add water as recommended on the package.  Bring to a boil, then reduce heat to a simmer and simmer until rice is tender (usually about 50 minutes).  I made my wild rice 1 day ahead of time, which make the prep for this dinner so easy. 

Meanwhile, slice open the bell peppers and remove the core.  Place the peppers cut-side down on a cookie sheet lined with tinfoil and lightly sprayed with olive oil. 

Bake the peppers for 10 minutes at 400 degrees.  You want the peppers to begin to soften and roast, but don’t want to burn them. 

Remove from the oven. 

*Note: if you are in a hurry, broil the peppers for 5 minutes, then turn your oven down to 400 and get ready to fill the peppers.  Just watch carefully so they don’t burn! 

While the peppers roast, heat a little olive oil with the minced onion and garlic; toast until fragrant.  Then, add the wild rice, diced tomatoes and great white northern beans. 

Add in spinach.  You can use frozen here too, 1 small package (about 7 oz) should be perfect.  Season with parsley if desired.  Heat until warmed. 

Stir in 2 oz. shredded Mozzarella cheese and/or cheddar cheese. 

Carefully, flip over the peppers so that the cut side is up.  Using a cookie scoop, plop 1-2 scoops of the filling into each bell pepper. 

Top with Parmesan cheese. 

Return to the oven and bake for 10-15 minutes until the cheese is melted, and the bell peppers are tender. 

Serve warm. 


Leftovers reheat well too. 

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