| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Inactive: | 15 min |
| Cook: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Inactive: | 15 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 6 green bell peppers, tops removed and seeded
- 4 tablespoons grapeseed oil
- 1 white onion, diced
- 1 cup sliced mushrooms
- 2 teaspoons freshly chopped garlic
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 cups cooked wild rice
- 1 (14-ounce can) tomatoes, drained
- 1 cup diced red and green peppers
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 cup fresh arugula or spinach
- 2 teaspoons freshly chopped tarragon leaves
- 1/2 cup grated Parmesan, to finish
Instructions
- Preheat the oven to 350 degrees F.
- Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
- In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
- Remove from the oven and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 271 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 895 mg |
| Serving Size | 1 of 6 servings |
| Calories | 271 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 895 mg |
Reviews
This dish was delicious! I appreciate the fact that this recipe is a great base and can easily be customized. I enjoyed the vegetarian peppers myself and added some ground turkey to a few of the peppers for an option for others. Additionally I used some other seasonings – smoked paprika, crushed red pepper flakes, onion powder and garlic powder. ‘Looking forward to making this dish again with some other variations – Greek, Italian, etc.
This is really good and I love the meatless option, although I used ground chicken and red, orange and yellow peppers instead of green. I tried 1/2 the recipe with tarragon and the other 1/2 with cilantro and both were excellent!
Love the versatility of this recipe. Add browned chorizo, cilantro, black beans and cilantro for a Mexican flavor. Add browned Italian sausage, olives, provolone and Italian herbs for Italian style.
Very good! Added ground turkey and left the tarragon out. Lots of flavor. Will definitely make it again!
A fair amount of chopping required, but it came out great. I chopped the zucchini, mushrooms, peppers, and onions the same size. I really liked how the whole peppers came out after baking them for 15 minutes. Followed the recipe exactly. I do agree with other reviewers that there is too much filling left over, but it made a great little vegetarian lunch! I used Trader Joe’s frozen rice medley. Super easy.
Great recipe. Use brown rice if you don’t have wild (but the wild rice is the way to go). Not a big fan of tarragon, so I use herbs de provence. With peppers in full harvest from the garden I’ll be making this a few times.
This is one of my favorite recipes to make. I have made it probably 30 times. I have made a few changes though. I don’t really like the tarragon in the recipe, so I do cilantro. I also like it on the spicier side, so I add a jalapeno to the mix. Instead of the canned tomatoes, I do a can of Rotel to add some more spice to the dish. I don’t have any grapeseed oil, so I just cook with olive oil and it works just fine. This recipe is a great one to use to make it your own! I always make a huge batch and eat on it for a few days!
Fabulous!
Beautiful! I could eat these forever. The brown rice makes it a very hearty meal, even without meat.
Really tasty! To make this heartier, I added 8.5 ounces of boar sausage (out of the casing which didn’t overpower the great flavors of the vegetables. Like other reviewers, I agree this made more filling than the peppers could handle so perhaps 8 peppers would be a better target. The stuffing is very colorful, too which made it a really attractive presentation.