Get ready to transform your dinner routine with these mouthwatering wild rice stuffed peppers that are about to become your new obsession! Imagine perfectly roasted bell peppers bursting with a savory blend of nutty wild rice, melted mozzarella, and zesty tomatoes – a dish so irresistible, it'll have your family begging for seconds. Whether you're a busy home cook looking for a nutritious meal or a foodie craving something extraordinary, these stuffed peppers are your ticket to culinary bliss.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup wild rice
- 2 cups vegetable broth
- 1 cup mozzarella cheese, shredded
- 1 can diced tomatoes
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and thoroughly.
- Rinse the wild rice under cold water to remove any impurities. Drain well.
- In a medium saucepan, combine the rinsed wild rice and vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 40-45 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork once done.
- While the rice is cooking, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. Set the tops aside for later use.
- In a large mixing bowl, combine the cooked wild rice, shredded mozzarella cheese, diced tomatoes (with their juice), Italian seasoning, and salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Stuff each bell pepper generously with the wild rice mixture, pressing down lightly to pack it in. Place the stuffed peppers upright in a baking dish.
- If you have reserved the tops of the bell peppers, you can chop them up and sprinkle them on top of the stuffed mixture for added flavor.
- Cover the baking dish with aluminum foil to retain moisture during cooking. Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Once done, remove the stuffed peppers from the oven and allow them to cool for a few minutes before serving.
- Serve the wild rice stuffed peppers warm, garnished with additional mozzarella cheese or fresh herbs if desired. Enjoy your delicious meal!
Tips
- Rice Perfection: Always rinse your wild rice thoroughly to remove any debris and ensure a fluffy, clean texture.
- Cheese Hack: For extra cheesy goodness, sprinkle some additional mozzarella on top during the last 5 minutes of baking for a golden, bubbly finish.
- Prep Ahead: You can prepare the stuffed peppers in advance and refrigerate them, adding about 10 minutes to the baking time if cooking from cold.
- Pepper Selection: Choose bell peppers that are uniform in size and stand upright to ensure even cooking and a beautiful presentation.
- Seasoning Secret: Don't be afraid to customize the Italian seasoning – add a pinch of red pepper flakes for a subtle kick or some fresh basil for extra freshness.
- Moisture Management: The aluminum foil trick helps keep your peppers tender and prevents them from drying out during baking.Pro tip: These stuffed peppers are not just delicious – they're a complete meal packed with protein, fiber, and incredible flavor!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 12g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 25mg
