I used carmen peppers for this recipe, they came fresh from our garden where we had a bumper crop of them from just a few plants. Carmens are firm and sweet, perfect for cold salads, but worked wonderfully here. You can use other types of sweet peppers just as easily, including easily obtainable red, yellow, or green bell peppers.
The mushrooms I used were oyster mushrooms from the local farmer’s market, but any mushrooms should work just as well. It’s naturally dairy-free, vegan, and can be gluten-free by omitting the breadcrumbs or substituting gluten-free ones.
I used 100% wild rice, but a wild rice blend would work easily as well. Using all wild rice does take longer to cook and makes the dish chewier with a wild, nutty flavor. Use the rice or rice blend of your choice.
This dish makes a hearty main course for a plant-based menu. If that’s how you would like to use it, consider the following menu:
- Hummus
- Butternut Squash Soup
- Green Beans with Mushrooms and Crispy Shallots – omit the Parmesan or serve it on the side
- Delicata Squash Salad
- Fruit Parfaits with Vanilla Lime Cream
If you’re looking for a grain-based side dish, but this one isn’t quite it, consider:
- Black Rice and Mango Salad – Dairy-Free, Gluten-Free, Vegan
- Corn Maque Choux – Gluten-free, Vegetarian
- Couscous with Asparagus and Peas – Vegetarian (Dairy-free and Vegan if you serve the Parmesan on the side)
- Farro Salad with Mushrooms and Thyme – Dairy-free, Vegan
- Mediterranean Quinoa Salad – Gluten-Free, Vegetarian (Dairy-free and Vegan if you serve the Feta on the side)
- Pilaf with Currants and Pine Nuts – Dairy-Free, Vegan
- Tuscan Orzo Vegetable Salad – Dairy-free, Vegan
- White Bean Salad – Dairy-free, Gluten-free, Vegan
Wild Rice Stuffed Peppers
Ingredients
- 4 medium peppers halved, seeded
- 4 Tbsp olive oil extra virgin
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 1 cup mushrooms sliced
- 1 cup wild rice or wild rice blend rinsed
- 3 cup vegetable broth
- ½ Tbsp fresh sage
- ½ Tbsp fresh thyme
- ½ tsp salt
- ½ tsp pepper
- ¼ cup white wine
- ¼ cup chopped parsley
- ¼ cup bread crumbs
Instructions
- Precook the peppers by blanching the halves in boiling water for 3 to 4 minutes. Remove and stand upside down on a rack to drain. Preheat the oven to 400° and place the pepper halves cut side up in a baking dish and add about 1/4 cup of water to the dish to prevent sticking. Bake for approximately 20 minutes or until the peppers begin to brown a little around the edges.
- In a large skillet, heat the oil and sauté the onion until soft; add the garlic and cook for another minute, although don’t let the garlic burn. Add mushrooms, thyme, sage, and white wine and cook until the wine reduces. Stir in the rinsed rice and cook for 2-3 minutes. Add the broth and bring to a simmer. Cover and cook over medium-low heat for 45 – 60 minutes, until the rice is cooked.
- Pat the insides of the peppers dry with paper towel and sprinkle with a little bit of salt and pepper. Stuff the peppers with the rice mixture; sprinkle the tops with the breadcrumbs (omit for any guests who are gluten-free) and drizzle olive oil over the top. Arrange the peppers in a shallow baking dish, pour in enough water to come 1/2 inch up the sides of the peppers; bake for 25 minutes. Garnish with parsley and serve with tomato sauce, if desired.