Creamy Mushroom and Wild Rice Stuffed Peppers
Equipment
- Large skillet
- Saucepan
- Baking dish
Ingredients
- 4 large bell peppers, tops removed and seeds cleaned out
- 1 cup wild rice
- 8 ounces cremini mushrooms, chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the wild rice in a saucepan according to package directions until tender, then set it aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened.
- Stir in the garlic and mushrooms. Cook until the mushrooms release their liquid and begin to brown.
- Add the cooked wild rice, vegetable broth, heavy cream, Parmesan cheese, thyme, salt, and pepper to the skillet. Stir well and simmer for a few minutes until the mixture thickens slightly.
- Spoon the filling evenly into the prepared bell peppers and place them upright in a baking dish.
- Bake at 375 degrees Fahrenheit for 25 to 30 minutes until the peppers are tender.
- Remove from the oven and sprinkle with fresh parsley before serving.
Notes
Simmer the filling just until it clings together so it stays creamy inside the peppers rather than turning dry. Leftovers reheat well in a covered dish with a splash of broth to restore moisture. If you want a bit more richness, stir an extra tablespoon of Parmesan into the filling right before stuffing.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Saucepan, Baking dish
Cuisine: American
Equipment: Large skillet, Saucepan, Baking dish