Vegetarian Option:
STUFFED BELL PEPPERS WITH WILD RICE
Bell peppers filled with a savory mix of wild rice, mushrooms, and pine nuts, topped with a golden breadcrumb crust. It’s a colorful centerpiece that’s as striking as a mid-century masterpiece.
Stuffed Bell Peppers with Wild Rice Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 4
Ingredients:
• 4 large bell peppers, any color
• 1 cup wild rice blend, rinsed
• 2 1/2 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped (button or cremini work well)
• 1/4 cup pine nuts
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil, plus more for drizzling
• 1/4 cup grated Parmesan cheese (optional for vegan: substitute with nutritional yeast or vegan cheese)
• Salt and pepper, to taste
• Fresh herbs (such as parsley or thyme) for garnish
Instructions:
1. Cook the Wild Rice
> In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice blend, reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
2. Prepare the Bell Peppers
> Preheat the oven to 375°F (190°C).
> Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a tiny portion off the bottoms to help them stand upright without cutting into the cavity. Set aside.
3. Make the Filling
> In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
> Add the chopped mushrooms to the skillet and cook until they release their moisture and become golden brown.
> Stir in the cooked wild rice and pine nuts. Cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
4. Stuff the Peppers & Bake
> Spoon the wild rice mixture into the hollowed-out bell peppers, packing the filling lightly.
> In a small bowl, mix the breadcrumbs with a drizzle of olive oil and grated Parmesan cheese (or substitute). Sprinkle this mixture over the top of each stuffed pepper.
> Place the stuffed peppers in a baking dish. Pour a small amount of water into the bottom of the dish (about 1/4 inch deep) to help keep the peppers moist while baking.
> Cover the dish with aluminum foil and bake for about 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the topping is golden and crispy.
4. Serve
> Garnish the stuffed bell peppers with fresh herbs before serving. Enjoy as a vibrant and nutritious centerpiece that's as delightful to the eye as it is to the palate.