Wild Rice Veggie Stuffed Peppers
AmericanItalian

Wild Rice Veggie Stuffed Peppers

Wild Rice Veggie Stuffed Peppers are a delicious vegetarian entree. Mushrooms, tomatoes, zucchini, and spinach pair with wild rice and herbs to make a crunchy and memorable dish.

By Chef Laura Bonicelli

pepperswild ricezucchini

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Servings

6 servings

Ingredients

  • 6 bell or sweet Italian peppers
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  • 1/4 cupextra-virgin olive oil
  • 1 medium-sized yellow onion -- diced
  • 1 cupsliced chanterelles or oyster mushrooms
  • 2 clovesgarlic -- minced
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  • 1 zucchini -- diced
  • 1 yellow squash -- diced
  • 2 cupscooked wild rice
  • 1 28- ouncecan drained Rega (San Marzano tomatoes -- reserve the juice)
  • 1 cupdiced red or yellow peppers
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  • 2 tablespoonsdouble-concentrate tomato paste
  • Kosher salt and freshly ground pepper
  • 2 cupsfresh spinach
  • 2 teaspoonschopped tarragon or basil leaves
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  • 1/2 cupgrated Asiago -- for garnish

Nutrition Facts

Per Serving (serves 6 servings)

Calories279
Total Fat12g
Cholesterol6mg
Sodium328mg
Total Carbohydrates36g
Dietary Fiber8g
Sugars14g
Protein10g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Preheat the oven to 375º F. Spray a 9x13-inch baking dish with cooking spray.

  2. 2

    Slice the top off of each pepper and remove the membrane and seeds, keeping the pepper intact.

  3. 3

    Place the peppers in the baking dish and cover with aluminum foil. Bake until tender, about . Remove from the oven and cool.

  4. 4

    Heat a large skillet over medium-high heat; add the oil. SautÈ the onions, mushrooms, and garlic until the mushrooms brown.

  5. 5

    Stir in the zucchini, yellow squash, wild rice, tomatoes, and peppers and continue to cook until the vegetables are crisp-tender.

  6. 6

    Stir in the tomato paste. Season with salt and pepper. Stir in the spinach and herbs and remove the pan from the heat.

  7. 7

    Scoop the vegetable/rice mixture into the peppers and place back in the baking dish. Top each pepper with the grated cheese and surround with the reserved canned tomato juice. Bake until the peppers are heated through and the tomato juice is bubbly, about .

Chef's Notes

Add 3/4 cup of cooked lentils for a variation and to add protein to the dish.  Copyright "Chef Laura Bonicelli"