Wild Rice Stuffed Peppers

Wild Rice Stuffed Peppers

The perfect colorful addition to your holiday table or weeknight dinner rotation. Customize them with your favorite protein, veggies, and cheese. Plus, wild rice is fiber-rich, helping contribute to a healthier gut microbiome. What can beat a fun, healthy meal!

This recipe stars California-grown wild rice and comes to us from our friend @cheerfulchoices in partnership with USA Rice and California Wild Rice Advisory Board.

  • Servings
    4 servings
  • Serving Size
    2 pepper halves
  • Prep Time
    30 mins
  • Cook Time
    90 mins
  • Total Time
    120 mins

Ingredients

  • 1 cup California-grown wild rice
  • 4 bell peppers
  • 1 tbsp oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 lbs ground protein of your choice (lean beef, chicken, or turkey)
  • 1½ cups diced veggies of your choice (mushrooms, broccoli, carrots, etc.)
  • 2 tsp smoked paprika
  • 1 tsp fresh thyme
  • Salt & pepper to taste
  • 1 cup shredded cheese of your choice (mozzarella, cheddar, or your fave!)
 

Directions

  • Cook wild rice by taking 1 cup rice + 3 cups water, simmer 45 mins + let steam 10 minutes. 
  • Preheat oven to 375°F. Halve and deseed bell peppers.
  • Sauté onion & garlic in oil, add protein, and cook until browned.
  • Mix in diced veggies, 1 cup of the cooked wild rice, smoked paprika, thyme, salt & pepper. (Save any extra cooked wild rice for other meals or to have on the side!)
  • Stuff peppers with the mixture, top with cheese, and bake covered with foil for 25 mins, then uncovered for 10-15 mins until bubbly.
  • Garnish with fresh thyme and serve warm!