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–+ servings

Wild Rice Stuffed Peppers

Mackenzie Burgess, RDN
This stuffed peppers recipe is perfect for a cozy weeknight dinner or can be made for a holiday gathering with the red and green peppers. Packed with protein, hearty wild rice, and peppers of your choice, they're easy to customize to fit any taste.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 servings
Calories 464 kcal

Ingredients
  

  • 1 cup wild rice (We like to use California-grown wild rice)
  • 3 cups water
  • 4 large bell peppers or 5 small bell peppers of your choice (To be festive for the holidays, use 2 red bell peppers and 2 green bell peppers)
  • 1 tablespoon oil of your choice (olive oil, avocado oil, etc.)
  • 1 small onion, finely diced (about 3/4 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 pound ground protein of your choice (lean beef, chicken, or turkey)
  • 1 1/2 cup diced vegetables of your choice (We used mushrooms, but you could also use broccoli, carrots, zucchini, yellow squash, corn, or a mixture)
  • 2 teaspoons smoked paprika
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • Salt and pepper to taste
  • 1 cup shredded cheese of your choice (We often use mozzarella cheese, but you could also use cheddar, parmesan, pepper jack, monterey jack, gouda, italian five cheese blend, mexican blend, vegan cheese, etc.)

Instructions
 

  • Combine 1 cup dry wild rice with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes.
  • Turn off heat and let steam for 10 more minutes. Fluff with a fork and measure 1 cup cooked rice for the recipe. (Save any extra rice for other meals or to have on the side!)
  • Preheat oven to 375°F. Slice peppers in half lengthwise and remove seeds and membranes.
  • Heat oil in a skillet over medium heat. Sauté onion and garlic for 2-3 minutes. Add ground protein and cook until browned, about 5 minutes.
  • Move protein to one side of the pan, then add diced vegetables and cook for 5 minutes.
  • Add 1 cup cooked wild rice, smoked paprika, thyme, salt, and pepper and stir to combine everything.
  • Place pepper halves in a baking dish. Fill each half with ~½ cup of the rice mixture and top evenly with cheese.
  • Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is bubbly and golden brown on top.
  • Sprinkle fresh thyme on top and serve warm.

Notes

You will end up with extra wild rice. This is delicious to have for meal prep throughout the week!
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for olive oil, red and green bell peppers, ground turkey, mushrooms, and mozzarella cheese. For more nutrition information, seek a professional registered dietitian's advice.
 

Nutrition

Serving: 2peppersCalories: 464kcalCarbohydrates: 45gProtein: 36gFat: 17gSaturated Fat: 5gCholesterol: 92mgSodium: 265mgPotassium: 936mgFiber: 5gSugar: 8gCalcium: 213mgIron: 3mg
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