Wild Rice, Mushroom and Spinach Stuffed Peppers

Wild Rice, Mushroom and Spinach Stuffed Peppers -- Epicurean VeganI know what you’re thinking . . . stuffed peppers again?! But these are different—that’s what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they’re well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow’s lunch.

INGREDIENTS:
4 large bell peppers, tops and innards removed
1-1/3 C wild rice mix
3 C mushroom broth
1/2 C pumpkin seeds, toasted
2 tsp olive oil
3 cloves garlic, minced
2 C fresh spinach, torn
1-1/2 C mushrooms, diced
1-1/2 C vegan pepper jack, shredded

DIRECTIONS:
In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.

Wild Rice, Mushroom and Spinach Stuffed Peppers -- Epicurean VeganIn a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt—just a few minutes. Stir in the cooked rice and pumpkin seeds.

Wild Rice, Mushroom and Spinach Stuffed Peppers -- Epicurean VeganPut a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

Wild Rice, Mushroom and Spinach Stuffed Peppers -- Epicurean Vegan

Comments

  1. Colette says

    These look delicious! I made your “other” stuffed pepper recipe for the 2nd time a few nights ago for company, and it was a big hit, so I’m looking forward to trying this one. What brand of wild rice mix did you use?

    • says

      I’m glad you made them again! I just bought some wild rice from the bulk section of my health foods store. It’s a lot cheaper than buying the pre-packaged kind. Usually, on the outside of the bin, there are instructions on how to cook it.

      • Colette says

        Good thought. I’ll have to check the bulk section at Whole Foods to see if they have it. They probably do. I love that your recipes are always so colorful, we all know that more color on the plate = better for you!

  2. Colette says

    I made these peppers last night and they were fantastic! I had cooked the rice mix earlier in the day and had it refrigerated. When I added it to the pan while fixing dinner, the mixture seemed a little dry and crumbly, which made it a bit difficult to stuff the peppers. So I added a tiny bit of Tofutti sour cream to help bind things together and that did the trick. The toasted pumpkin seeds add a wonderful crunch. Loved it!

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