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Two wild rice stuffed peppers halves on a plate
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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
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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.