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!
About Wild Rice Veggie Stuffed Peppers
Growing up in Northern Minnesota, wild rice has had a place in my larder since I started cooking. Its nutty flavor and chewy texture are 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.
If you want more recipes Join The Club!!!
Step by Step Instructions
Wild Rice Veggie Stuffed Peppers
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
Instructions
- 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.
Notes
Nutrition
More Recipes
Roasted Asparagus Pate
Take me to the lesson... Roasted Asparagus Pate What to do with those asparagus ends? I love using this as a spread with cured meats or fresh tomatoes. food processor 2 cups trimmed asparagus ends (peel if thick and tough )2 tablespoons extra-virgin olive oilKosher...
Magic Mojito
Take me to the lesson... Mojitos for Two I save this mojito recipe for summer evenings in August. 24 mint leaves1 lime -- cut in half and then into 4 wedeges4 tablespoons sugar2 cups crushed ice3 ounces white rumclub soda Put half of the mint leaves and squeeze one...
Minestrone Verde
Take me to the lesson... Snap Pea Minestrone Verde Snap Pea Minestrone Verde is a fresh light minestrone that uses the best of springs produce. 1 clove garlic (minced)2 tablespoons pine nuts1 cup chopped basil1/4 cup grated Asiago or Parmesan cheese2 tablespoons...
Recent Comments