AmericanItalian

Wild Rice Veggie Stuffed Peppers

Name: Wild Rice Veggie Stuffed Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 6 bell or sweet Italian peppers; =====; 1/4 cup extra-virgin olive oil; 1 medium-sized yellow onion -- diced; 1 cup sliced chanterelles or oyster mushrooms; 2 cloves garlic -- minced; =====; 1 zucchini -- diced; 1 yellow squash -- diced; 2 cups cooked wild rice; 1 28- ounce can drained Rega (San Marzano tomatoes -- reserve the juice); 1 cup diced red or yellow peppers; =====; 2 tablespoons double-concentrate tomato paste; Kosher salt and freshly ground pepper; 2 cups fresh spinach; 2 teaspoons chopped tarragon or basil leaves; =====; 1/2 cup grated Asiago -- for garnish

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
=====
1/4 cupextra-virgin olive oil
1 medium-sized yellow onion -- diced
1 cupsliced chanterelles or oyster mushrooms
2 clovesgarlic -- minced
=====
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
=====
2 tablespoonsdouble-concentrate tomato paste
Kosher salt and freshly ground pepper
2 cupsfresh spinach
2 teaspoonschopped tarragon or basil leaves
=====
1/2 cupgrated Asiago -- for garnish

Instructions

1
Preheat the oven to 375º F. Spray a 9x13-inch baking dish with cooking spray.
2
Slice the top off of each pepper and remove the membrane and seeds, keeping the pepper intact.
3
Place the peppers in the baking dish and cover with aluminum foil. Bake until tender, about 15 minutes. Remove from the oven and cool.
4
Heat a large skillet over medium-high heat; add the oil. SautÈ the onions, mushrooms, and garlic until the mushrooms brown.
5
Stir in the zucchini, yellow squash, wild rice, tomatoes, and peppers and continue to cook until the vegetables are crisp-tender.
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
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 15 minutes.

Chef's Notes

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

Nutrition (per serving)

279

Calories

10g

Protein

36g

Carbs

12g

Fat

Fiber

328mg

Sodium