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By: Chef Laura Bonicelli

Wild Rice and Veggie Stuffed Peppers are a great fall main dish or side. Buy your ingredients at your favorite Farmers Market! 

Wild Rice Stuffed Pepper

About Wild Rice Veggie Stuffed Peppers

Growing up in Northern Minnesota, wild rice has had a place in my larder since I started cooking. It’s nutty flavor and chewy texture is a great base or addition to any pilaf. In my wild rice and veggie stuffed peppers, the combination of peppers, zucchini, mushrooms, herbs, added lentils, and cheese makes this dish a family favorite and a complete meal.

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Step by Step Instructions

Wild Rice Stuffed Pepper

Wild Rice Veggie Stuffed Peppers

Chef Laura Bonicelli
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.
5 from 1 vote

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Servings 6
Calories 279 kcal


  • 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


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


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


Calories: 279kcalCarbohydrates: 36gProtein: 10gFat: 12gSaturated Fat: 3gCholesterol: 6mgSodium: 328mgPotassium: 1026mgFiber: 8gSugar: 14gVitamin A: 4266IUVitamin C: 223mgCalcium: 172mgIron: 3mg
Keyword peppers, wild rice, zucchini
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