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Cheesy Wild Rice Stuffed Peppers

These vibrant and hearty Cheesy Wild Rice Stuffed Peppers are packed with nutritious ingredients and are a stress-free solution for dinner any night of the week.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 6 pieces bell peppers choose a mix of colors (green, red, orange, and yellow); remove tops and seeds
For the Filling
  • 2 tablespoons olive oil enhances flavor and helps sauté the veggies
  • ½ pieces onion (diced) adds sweetness and depth to the filling
  • 1 cup bell peppers (diced) use additional variety for added flavor; any color works
  • 1 cup mushrooms (sliced) contributes to the earthy taste and improves the texture
  • 2 teaspoons minced garlic essential for creating aromatic flavor
  • 1 pieces zucchini (diced) adds moisture and nutrition; a great way to sneak in veggies
  • 1 pieces yellow squash (diced) similar benefits as zucchini; it blends seamlessly
  • 2 cups wild rice (cooked) packed with protein and fiber, making the filling hearty
  • 14 ounces diced tomatoes (drained) adds moisture and a slight tanginess
  • 2 tablespoons tomato paste thickens and intensifies the tomato flavor
  • ½ teaspoon dried tarragon leaves offers a hint of anise flavor; can be replaced with basil if preferred
  • to taste Salt and pepper essential for enhancing all flavors
  • 1 cup fresh baby spinach adds nutrients and a pop of color
  • 1 cup Parmesan cheese (shredded, divided) ensures creaminess and a delicious topping
  • ½ cup mozzarella cheese (shredded) creates that gooey, melty texture we love
  • 1 can (8 oz) tomato sauce provides moisture while baking

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Place the peppers cut-side up in a baking dish and cover the dish tightly with foil. Bake for 30 minutes until they are soft but not falling apart.
Sautéing Vegetables
  1. In a large skillet over medium-high heat, add the olive oil. Once heated, add the diced onion, diced bell peppers, sliced mushrooms, and minced garlic. Cook for 10 minutes, stirring often, until the onions are soft and the mushrooms start to brown.
Add More Ingredients
  1. Stir in the diced zucchini, yellow squash, cooked wild rice, and drained diced tomatoes. Cook for another 10 minutes or until all vegetables are tender.
Final Mixing
  1. Remove the skillet from heat and stir in the tomato paste, dried tarragon, and salt and pepper to taste. Finally, fold in the baby spinach and ½ cup of shredded Parmesan cheese.
Stuffing and Baking
  1. Spoon the vegetable mixture evenly into the prepared peppers. Top the peppers with the remaining ½ cup Parmesan cheese and shredded mozzarella cheese. Pour tomato sauce into the bottom of the baking dish for added moisture.
Finishing
  1. Return the baking dish to the oven and bake for an additional 15 minutes, until warmed through and the cheese is completely melted.

Notes

Under-stuffing the peppers may lead to dry filling — make sure to pack the stuffing firmly. These stuffed peppers can be served family-style and are great with a light salad or steamed vegetables.