Wild Rice, Mushroom and Spinach Stuffed Peppers
 
 
I 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.
Author:
Ingredients
  • 4 large bell peppers, tops and innards removed
  • 1-1/3 C wild rice mix
  • 3 C mushroom broth
  • ½ 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
  1. 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.
  2. In 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.
  3. Put 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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/05/13/wild-rice-mushroom-spinach-stuffed-peppers/