Stuffed Peppers with Rice

This Stuffed Peppers with Rice recipe is packed with nutty wild rice, mushrooms, and onions in a zesty tomato sauce, plus gooey melted cheese. Serve stuffed bell peppers as a vegetarian main dish or pair them with grilled or roasted meat!

📝 Ingredients

• 6 medium red (yellow, or green peppers, halved and seeded)
• 1 1/2 cups tomato sauce
• 1 1/2 cups cooked wild rice
• 1 cup shredded Parmesan cheese (divided)
• 4 cups chopped baby portobello mushrooms
• 1/2 of a medium yellow onion (finely chopped)
• 2 large garlic cloves (minced)
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried
• 1/2 teaspoon Morton kosher salt
• 1 1/2 cups shredded mozzarella cheese

👨‍🍳 Instructions

1. 1Preheat oven to 425° F.
2. 2Place pepper halves, cut sides up, on a rimmed pan or in a baking dish. Set aside.
3. 3In a medium bowl, combine the tomato sauce, cooked wild rice, ½ cup of the Parmesan cheese, mushrooms, onion, garlic, oregano, and salt. Then fold in the mozzarella cheese.
4. 4Divide filling among the pepper halves and cover the pan tightly with foil. Bake for 20 minutes, or until peppers are softened to your liking and the filling is hot. With larger or thicker-walled peppers, you may need to bake for 10 to 20 minutes longer, or even more. I personally prefer the peppers to be totally softened, with no crunch left.
5. 5Remove foil and sprinkle tops of peppers with the remaining ½ cup Parmesan cheese. Bake for another 5 minutes, or until cheese is melty. Serve hot.