
Wild Rice Stuffed Mini Peppers
Stuffed mini peppers bake up in a hot cast-iron skillet with wild rice, black beans, and corn for a hearty, budget-friendly bite. Prep ahead, then pop them in the oven for an easy appetizer or a plant-based dinner! This recipe stars California-grown wild rice and comes to us from our friend @healthdownsouth in partnership with USA Rice and California Wild Rice Advisory Board.
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Servings10
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Serving Size2-3 peppers per person
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Prep Time1 hr
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Cook Time35 mins
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Total Time1 hr 35 mins
Ingredients
- 1 cup wild rice
- 1 ¾ cup water
- Cooking spray or olive oil
- 2 lbs mini sweet peppers
- 15 oz can black beans, drained and rinsed
- 1 cup corn kernels (canned or frozen)
- 1 cup salsa
- 1 tbsp taco seasoning
- 1 ½ cups shredded cheese divided
- Chopped cilantro for garnish
- Dipping sauce such as cilantro avocado, queso, guacamole, salsa for serving
Directions
- Prep ahead: Cook wild rice according to package directions, cool completely, and refrigerate for up to 2 days. Day of use, fluff with a fork. If clumpy, warm for 30-60 seconds to loosen.
- Preheat the oven to 350°F. Lightly grease a 12-inch cast-iron skillet.
- Trim the peppers by cutting off the stem, removing seeds and membrane, if desired. Set aside.
- In a large bowl, combine cooked rice, beans, corn, salsa, taco seasoning, and 1 cup cheese. Taste and adjust seasoning.
- Set a wide serving bowl upside down in the center of the skillet to mark the space for your dip. Fill each pepper with the rice mixture, then nestle the peppers in a ring around the bowl so they sit snugly.
- Carefully lift out the bowl before baking. Bake the peppers for 25 minutes.
- Remove the skillet, sprinkle the peppers with the remaining cheese, and return to the oven for 10 minutes until the cheese is melted and the peppers are tender.
- Top with chopped cilantro if you like. Place the bowl back in the center and fill with your preferred dip.
Recipe Notes
Dipping ideas: cilantro avocado, salsa, queso, guacamole, or sour cream.Storage: Refrigerate leftovers up to 3 days and reheat at 350°F for 8-10 minutes; freeze unbaked up to 2 months and bake from frozen, adding 5-10 minutes.
Make ahead up to 24 hours, add the final cheese right before baking for the best melt.