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.
Course Dinner, Lunch, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue, Sides
Cuisine American, Italian
Servings 6
Calories 279kcal
Ingredients
6bell or sweet Italian peppers
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1/4cupextra-virgin olive oil
1medium-sized yellow onion -- diced
1cupsliced chanterelles or oyster mushrooms
2clovesgarlic -- minced
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1zucchini -- diced
1yellow squash -- diced
2cupscooked wild rice
1 28-ouncecan drained RegaSan Marzano tomatoes -- reserve the juice
1cupdiced red or yellow peppers
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2tablespoonsdouble-concentrate tomato paste
Kosher salt and freshly ground pepper
2cupsfresh spinach
2teaspoonschopped tarragon or basil leaves
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1/2cupgrated 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
Add 3/4 cup of cooked lentils for a variation and to add protein to the dish. Copyright "Chef Laura Bonicelli"