Wild Rice Stuffed Peppers With Mushrooms and Cranberries

Stuffed peppers do not need a layer of cheese to look generous on the table. Dark wild rice, browned mushrooms and creamy white beans give these peppers plenty of substance, while a few cranberries and walnuts bring the sweet-tart flavor and crunch that feel right for a fall dinner.

These wild rice stuffed peppers use pure wild rice, cooked before it goes into the filling. Red pepper halves soften in the oven while the grain cooks, then return to the oven filled with mushrooms, beans, walnuts and cranberries. Plan on about 1 hour and 50 minutes rather than treating this as a quick rice dish.

I like pepper halves instead of tall, hollowed-out peppers. They are easier to fill, easier to portion and less likely to tip over in the baking dish. Choose large peppers with room for a generous mound, and keep any extra filling alongside rather than packing it down tightly.

Serving Suggestions for Wild Rice Stuffed Peppers

Serve two filled halves per person as the main dish. The beans and grain make this more substantial than a pepper filled only with vegetables, though a simple salad can still be welcome alongside. For a holiday table with several dishes, offer one half as a smaller portion.

The filling should stay distinct rather than become a dense paste. Spoon it loosely into the peppers and tuck the larger walnut pieces into the mixture so they do not scorch on top. If the baking dish looks dry, the measured water in the bottom helps the peppers finish gently.

I would keep any side bright and simple. Our side dishes offer ideas that complement the filling without repeating its grains, nuts and sweet fruit.

Variations and Getting the Rice Right

Read the package carefully: pure wild rice is not the same as a seasoned rice mix or a blend containing white and brown rice. Cooking times vary, so taste a few grains. They should be tender with a little chew, not hard in the center, before they go into the peppers.

• Use cooked unsalted white beans for the stated estimate. Drained, rinsed canned beans are convenient, but their sodium and drained weight can differ.
• Pecans can replace walnuts if that suits your pantry, but the recipe still contains tree nuts. For a nut-free version, leave the walnuts out and check all packaged ingredients for relevant cross-contact information.
• Dried cranberries are usually sweetened. They add small pockets of sweetness rather than making this a sugar-free recipe; chop larger pieces so they spread through the filling.
• A different pepper color works, although green peppers taste less sweet. Keep the peppers similar in size so they soften at roughly the same rate.

The grain needs its own cooking step. Do not put dry wild rice into the peppers and expect the brief final bake to hydrate it properly.

Health Benefits and Safe Make-Ahead Storage

White beans and wild rice contribute protein and fiber, while the pepper is part of the meal rather than just a serving container. MedlinePlus explains the nutritional role of legumes, including their protein and fiber. Walnuts add fat and texture, so a little goes a long way.

• This recipe contains walnuts. It has no cheese or butter, but dietary suitability still depends on the specific packaged ingredients you use.
• If preparing the rice or filling ahead, refrigerate promptly in shallow containers. Do not leave a warm pot on the counter for hours while waiting to assemble dinner.
• Bake the filled peppers until the centers reach 165°F. Refrigerate leftovers within two hours, or one hour above 90°F, at 40°F or below; use within 3–4 days and reheat throughout to 165°F.

The FDA’s safe handling guidance includes cooked leftovers and casseroles, not only meat. A meatless filling still needs prompt chilling and thorough reheating.

A vegetable-centered dinner can be satisfying without exaggerated health claims. Here, the useful combination is tender pepper, chewy grain, beans and a modest amount of nuts and fruit.

Bottom Line

Wild rice stuffed peppers reward a little planning. Cook the grain until tender, soften the peppers before filling and keep the mixture loose. The result is a colorful fall main that brings several textures to the plate without relying on a cheese topping.

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Wild Rice Stuffed Peppers Recipe

Red pepper halves with pure wild rice, white beans, mushrooms, celery, walnuts and dried cranberries.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 4 servings of 2 halves

Calories: 435

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 cup pure dry wild rice 160 g; not a rice blend
• 3 cups water for rice 720 ml; adjust to package directions
• 4 large red bell peppers about 800g edible weight; halved and seeded
• 2 tablespoons olive oil 27 g; divided
• 8 ounces cremini mushrooms 227 g; chopped
• 1 medium yellow onion 150 g; diced
• 2 stalks celery 100 g; diced
• 1.5 cups fully cooked unsalted white beans 255 g drained weight
• 0.25 cup chopped walnuts 30 g
• 0.25 cup sweetened dried cranberries 40 g; chopped if large
• 0.5 teaspoon ground dried sage 1 g
• 0.5 teaspoon fine salt 3 g
• 0.25 teaspoon black pepper 0.6 g
• 0.5 cup water for baking dish 120 ml

Equipment

• 1 Saucepan with lid
• 1 Large baking dish
• 1 Large skillet
• 1 Food thermometer

Method

 

1. Rinse wild rice. Combine with 3 cups water in a saucepan, bring to a boil, then cover and simmer gently according to package directions, commonly 45–55 minutes, until tender with some chew. Drain any excess water.
2. Meanwhile heat oven to 400°F. Halve and seed peppers, keeping stable shells. Brush with 1 teaspoon of the measured oil and place cut-side up in a large baking dish. Add 1/2 cup water around them, cover with foil and bake 20 minutes to begin softening.
3. Heat remaining oil in a large skillet over medium-high heat. Cook mushrooms, onion and celery for 8–10 minutes, stirring, until softened and mushroom moisture mostly evaporates. Stir in sage, salt and pepper. Fold in cooked wild rice, white beans, walnuts and cranberries.
4. Fill pepper halves loosely with the mixture. Put any excess filling around them in the dish. Cover and bake 20 minutes, then uncover and bake 5–10 minutes more until peppers are tender and filling centers reach 165°F. Serve two halves per person with any extra filling.
5. Refrigerate leftovers promptly in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat throughout to 165°F. Track the original cooking date if using previously cooked rice or beans.

Video

Notes

Contains walnuts. Nutrition is estimated for two halves and one-fourth of all filling, counting all oil and salt. Pure wild rice, unsalted cooked beans and sweetened dried cranberries were used for the calculation. Rice timing varies by product; allow longer when its package requires it.

Video credit: Mackenzie Burgess, RDN demonstrates wild rice stuffed peppers; that version includes meat and cheese, while this version uses white beans, mushrooms, walnuts and cranberries.