Mushroom & wild rice stuffed peppers recipe


  • Yield: 6 Servings


  • 6 medium red, yellow, or green peppers, halved and seeded
  • 1½ cups tomato sauce, homemade or store-bought
  • 1½ cups cooked wild rice
  • 1 cup shredded Parmesan cheese
  • 4 cups chopped baby portobello mushrooms
  • ½ medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon kosher salt
How to Make It
  1. Preheat the oven to 425°F. Place the pepper halves, cut sides up, in 9 × 13-inch baking dish and set aside.
  2. In a medium bowl, combine the tomato sauce, wild rice, ½ cup of the Parmesan cheese, the mushrooms, onion, garlic, oregano, and salt. Divide among the pepper halves and cover tightly with foil.
  3. Bake for 20 minutes. Remove the foil and sprinkle the remaining ½ cup Parmesan cheese on top of the peppers and bake until golden, 5 minutes. Serve hot.

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