It's easier than ever to eat your veggies when they taste this good! Hearty ingredients like mushrooms, tomatoes, rice, and pine nuts mean these plant-based stuffed peppers are ultra satisfying and perfect for any day of the week.

By Liv Dansky

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Credit: Photographer: Jennifer Causey Food Stylist: Melissa Gray Prop Stylist: Heather Chadduck Hillegas

Recipe Summary test

active:
50 mins
total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to broil with rack about 6 inches from heat. Cut bell peppers in half lengthwise; remove and discard seeds and membranes. Toss together halved bell peppers, 1 tablespoon of the oil, and 1/2 teaspoon of the salt in a 13- x 9-inch broiler-safe baking dish; arrange bell peppers to face cut side down (they can overlap slightly). Broil in preheated oven until bell peppers are blackened in spots and beginning to soften, 5 to 8 minutes. Remove from oven, and set aside.

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  • Reduce oven temperature to 400°F. Working in 2 batches, pulse cremini and portobello mushrooms in a food processor until mushrooms are finely chopped (but not a paste), about 6 pulses. Transfer to a medium bowl, and repeat process with remaining mushrooms.

  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add shallot; cook, stirring occasionally, until tender, about 3 minutes. Add mushrooms, tomatoes, black pepper, thyme, and remaining 1 teaspoon salt; cook, stirring occasionally, until all liquid has released and evaporated from mushroom mixture, about 20 minutes. Remove from heat; stir in wild rice, pine nuts, parsley, and lemon juice.

  • Flip bell pepper halves in baking dish to face cut side up. Divide mushroom mixture evenly among bell pepper halves (about 1/3 cup each). Return baking dish to oven. Bake at 400°F until mushroom mixture starts to brown, about 15 minutes. Remove from oven; let cool 10 minutes. Garnish with additional parsley.

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