Wild rice stuffed peppers recipe for six
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This recipe makes six stuffed pepper halves for three generous or six lighter servings. It features wild rice with beans, corn, and mushrooms.
Ingredients
Bell peppers
3 large
Cooked wild rice
3 cups
Olive oil
1 tbsp
Cremini mushrooms
8 oz
Yellow onion
1
Garlic cloves
2
Canned black beans
1 can
Frozen corn kernels
1 cup
Dried cranberries
1/3 cup
Fresh parsley
1/4 cup
Shredded Monterey Jack cheese
1 1/2 cups
Vegetable broth
1/2 cup
Kosher salt
1 tsp
Black pepper
1/2 tsp
How to make it
- Heat oven to 375°F and place halved, seeded peppers in a baking dish. 2. Sauté mushrooms, onion, and garlic in olive oil. 3. Mix vegetables with wild rice, beans, corn, cranberries, parsley, half the cheese, broth, salt, and pepper. 4. Fill peppers, cover, and bake 30 minutes. 5. Uncover, add remaining cheese, and bake until melted.
FAQ
Who is "Wild rice stuffed peppers recipe for six" for?
This recipe makes six stuffed pepper halves for three generous or six lighter servings. It features wild rice with beans, corn, and mushrooms.
What do I need to buy for "Wild rice stuffed peppers recipe for six"?
This list has 14 items, including Bell peppers, Cooked wild rice, Olive oil, and Cremini mushrooms. Cross off what you already own, then buy the rest.
Do I need every item on "Wild rice stuffed peppers recipe for six"?
No. Use it as a starting checklist for Wild rice stuffed peppers recipe for six. Cross off what you already have—often that includes Bell peppers—and add anything your situation still needs.
Does "Wild rice stuffed peppers recipe for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat oven to 375°F and place halved, seeded peppers in a baking dish. 2. Sauté mushrooms, onion, and garlic in olive oil. 3. Mix vegetables with wild rice, beans, corn, cranberries, parsley, half the cheese, broth, salt, and pepper. 4. Fill peppers…
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