Cheesy Wild Rice Stuffed Peppers Recipe

Name: Cheesy Wild Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Green, Red, Orange And/or Yellow Bell Peppers, Tops Removed And Seeded; 2 Tablespoons Olive Oil; 1/2 Yellow Or Red Onion, Diced; 1 cup Diced Bell Peppers; 1 cup Sliced Mushrooms; 2 teaspoons Minced Garlic; 1 Zucchini, Diced; 1 Yellow Squash, Diced; 2 cups Cooked Wild Rice; 1 can (14 Oz. Size) Diced Tomatoes, Drained; 2 Tablespoons Tomato Paste; 1/2 teaspoons Dried Tarragon Leaves; Salt And Pepper, to taste; 1 cup Fresh Baby Spinach; 1 cup Shredded Parmesan Cheese, Divided; 1/2 cups Shredded Mozzarella Cheese; 1 can (8 Oz. Size) Tomato Sauce

Servings: persons

6 Green, Red, Orange And/or Yellow Bell Peppers, Tops Removed And Seeded
2 Tablespoons Olive Oil
1/2 Yellow Or Red Onion, Diced
1 cup Diced Bell Peppers
1 cup Sliced Mushrooms
2 teaspoons Minced Garlic
1 Zucchini, Diced
1 Yellow Squash, Diced
2 cups Cooked Wild Rice
1 can (14 Oz. Size) Diced Tomatoes, Drained
2 Tablespoons Tomato Paste
1/2 teaspoons Dried Tarragon Leaves
Salt And Pepper, to taste
1 cup Fresh Baby Spinach
1 cup Shredded Parmesan Cheese, Divided
1/2 cups Shredded Mozzarella Cheese
1 can (8 Oz. Size) Tomato Sauce

1
Heat oven to 350 F. Place peppers upright and cut-side up in a baking dish.
2
Cover dish tightly with foil.
3
Bake peppers for 30 minutes or until soft but not falling apart.
4
Meanwhile, in a large skillet over medium-high heat, heat olive oil.
5
Add diced onion, bell peppers, mushrooms and garlic.
6
Cook 10 minutes, stirring often, until onions are soft and mushrooms begin to brown.
7
Add diced zucchini, yellow squash, cooked wild rice and diced tomatoes.
8
Cook another 10 minutes until all vegetables are tender.
9
Stir in tomato paste, dried tarragon and salt and pepper to taste.
10
Remove from heat.
11
Stir in baby spinach and half of the shredded Parmesan cheese.
12
Spoon vegetable mixture evenly into peppers.
13
Top with remaining half of the shredded Parmesan cheese and the shredded mozzarella cheese.
14
Pour tomato sauce in the bottom of the baking dish.
15
Bake peppers another 15 minutes until warmed through and cheese is melted.
16
Adapted from Food Network.

677

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 Green, Red, Orange And/or Yellow Bell Peppers, Tops Removed And Seeded, 2 Tablespoons Olive Oil, 1/2 Yellow Or Red Onion, Diced, 1 cup Diced Bell Peppers, and more.

Yes, Cheesy Wild Rice Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Wild Rice Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions