Stuffed Peppers with Rice

Ingredients

• 6 mediumred, yellow or green peppers, halved and seeded
• 360 ml (1½ cups)tomato sauce
• 240 g (1½ cups)cooked wild rice
• 100 g (1 cup), dividedshredded Parmesan cheese
• 300 g (4 cups)chopped baby portobello mushrooms
• ½ mediumyellow onion, finely chopped
• 2 large clovesgarlic, minced
• 2 teaspoons fresh or 1 teaspoon driedchopped fresh oregano or dried oregano
• ½ teaspoonMorton kosher salt
• 150 g (1½ cups)shredded mozzarella cheese

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Arrange the peppers

   Set the pepper halves cut-side up in a rimmed baking tray or baking dish.

3. 3

   Mix the filling

   In a medium bowl, stir together the tomato sauce, cooked wild rice, ½ cup of the Parmesan, mushrooms, onion, garlic, oregano and salt. Fold in the mozzarella.

4. 4

   Fill and bake

   Divide the mixture between the pepper halves and cover the tray tightly with foil. Bake for 20 minutes, or until the filling is hot and the peppers are as soft as you like. Larger peppers or those with thicker walls may need another 10–20 minutes or longer; for fully softened peppers, bake until no crunch remains.

5. 5

   Add Parmesan

   Remove the foil and scatter the remaining ½ cup Parmesan over the peppers. Bake for a further 5 minutes, until the cheese has melted, then serve hot.

What are stuffed peppers with rice?

Stuffed peppers are a familiar American-style way to turn hollow sweet peppers into a filled main dish. This version brings together nutty wild rice, mushrooms and onion in tomato sauce, with mozzarella and Parmesan for a savoury, cheesy finish.

The filling is mixed before it goes into the peppers, so the rice and vegetables are evenly coated and the dish is straightforward to assemble.

Nutrition and macros by portion

The nutrition label shows one serving as written: 105 calories, 8g protein, 10g carbs, 4g fat.

The cooked wild rice supplies most of the filling’s carbohydrates, while the cheeses contribute fat and some protein; the mushrooms and peppers add vegetables. Pair a pepper portion with a salad or another non-starchy vegetable for a more varied plate.

Choosing the peppers

Pepper halves: Red, yellow and green peppers all work here; choose ones that sit steadily in your tray and are similar in size so they cook at roughly the same rate.

Cut sides: Arrange the halves facing upwards to hold the filling. A snug baking dish can help keep them upright.

Getting the filling right

Cooked rice: The recipe uses cooked wild rice, which adds a firm, nutty texture. Have it cooked before mixing; the oven time is for heating the filling and softening the peppers.

Mushrooms and onion: Chop the mushrooms and onion so they mix easily with the rice and fit neatly into the pepper halves.

Cheese: Mix mozzarella into the filling, but reserve half of the Parmesan for the topping. The final bake melts that reserved cheese over the peppers.

How soft should the peppers be?

Covered bake: Foil traps heat and helps the pepper halves soften while the filling warms through. After 20 minutes, check both the peppers and the centre of the filling.

Texture: For tender peppers with no crunch, continue baking as needed. Larger peppers or thick-walled varieties can take 10–20 minutes longer or more.

Timing and doneness

The recipe starts with 20 minutes covered, followed by 5 minutes uncovered for the Parmesan topping. The covered cooking time is a guide rather than a fixed endpoint, since pepper size and thickness affect how quickly they soften.

The filling should be hot before you remove the foil. Once the cheese topping is melted, the peppers are ready to serve.

What to serve with them

As a main: Serve the peppers hot on their own, or add a simple green salad or another vegetable side.

Alongside meat: They also pair well with grilled or roasted meat, as suggested in the recipe. Put the peppers on the table straight from the baking dish while the cheese is still melty.

Recipe notes & tips

• Use peppers of similar size so they soften at a similar pace.
• Pack the filling into each half without crushing the pepper walls.
• Keep the foil sealed around the baking dish during the first bake.
• Check the pepper texture after 20 minutes and extend the covered bake if needed.
• Reserve the specified half cup of Parmesan for the final topping.

Variations

• Use another pepper colour: Red, yellow and green peppers are all listed options.
• Choose dried oregano: Use 1 teaspoon dried oregano in place of 2 teaspoons fresh.
• Change the mushrooms: Use another chopped mushroom variety in place of baby portobellos.
• Adjust the tenderness: Bake the peppers longer under foil if you prefer them very soft.
• Serve as a side: Pair the peppers with grilled or roasted meat instead of serving them as the main.

Common mistakes to avoid

• Skipping the cooked rice: The recipe calls for cooked wild rice, so cook it before combining the filling.
• Filling peppers cut-side down: Keep the halves cut-side up so they can hold the mixture.
• Removing foil too early: Cover the tray tightly during the first bake to help the peppers soften and filling heat through.
• Assuming every pepper takes 20 minutes: Larger or thicker-walled peppers may need 10–20 minutes more or longer.
• Adding all the Parmesan at once: Reserve half for the topping and add it after removing the foil.

How to store

Refrigerate leftover peppers in a covered container and eat within 3–4 days. Reheat in the oven until hot throughout, or microwave individual portions until heated through.

Frequently asked questions