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.
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.
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.
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!
- 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
- 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.
- 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.
- 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!
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?
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.
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!
These look delicious. I absolutely love stuffed peppers.
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!
Great recipe – one of many. Featured it this month on new vegan age. Keep up the great work!
Hey, thanks! I appreciate it! 🙂
my daughter loves stuffed peppers so i’m going to try this tonight!