Stuffed bell peppers with wild rice and cranberries are one of those unexpectedly perfect dishes that sneak onto your holiday table and become an instant favorite. There’s something magical about the way the sweet and tart cranberries play against the nutty, earthy wild rice, all packed snugly into tender roasted bell peppers. This recipe is comforting, visually stunning, and deeply satisfying — and it also happens to fit beautifully into your lineup of Christmas meal ideas. Whether you're putting together your main holiday feast or looking for more creative Christmas dinner ideas for family, these stuffed peppers offer a meatless option that's still hearty and festive enough for the occasion.
Festive Stuffed Bell Peppers with Wild Rice and Cranberries
Prep Time 25 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine American, Mediterranean
Servings 6 stuffed peppers (serves 6 as a main dish or 12 as a side)
Large baking dish or roasting pan Ideally 9x13 inches to fit all six peppers snugly.
Medium saucepan For cooking the wild rice.
Large skillet To sauté the vegetables.
Chef’s knife and cutting board For prepping your veggies.
Mixing bowl To combine the filling.
Aluminum foil To tent the peppers while they bake to prevent over-browning.
Alternative tools If you don’t have a skillet, a sauté pan works just as well. You can also cook the rice in a rice cooker for added convenience.
For the stuffed peppers
- 6 large bell peppers red, yellow, or orange for a festive look
- 1 ½ cups uncooked wild rice blend
- 3 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 cup celery finely chopped
- 1 cup mushrooms diced (baby bella or cremini recommended)
- 1 teaspoon dried thyme
- ½ teaspoon ground sage
- ½ teaspoon black pepper
- ¾ teaspoon salt
- 1 cup dried cranberries unsweetened or low sugar preferred
- ½ cup chopped toasted pecans or walnuts optional for crunch
- ¼ cup chopped fresh parsley plus more for garnish
- ½ cup shredded Parmesan or goat cheese optional, for topping
Cook the Wild Rice
Start by rinsing the wild rice blend under cold water. Bring 3 cups of vegetable broth to a boil in a medium saucepan. Add the rice, reduce heat to low, cover, and simmer for about 40-45 minutes or until tender and the grains have burst open slightly. Drain any excess liquid and set aside.
Prep the Peppers
While the rice cooks, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a thin layer off the bottom of each pepper to help them stand upright. Lightly oil a large baking dish and arrange the peppers upright.
Sauté the Filling
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and celery and cook for 5 minutes until softened. Add the mushrooms and garlic, and sauté for another 5-7 minutes until the mushrooms have released their moisture and browned slightly.
Stir in the thyme, sage, salt, and pepper, letting the spices bloom for 1 minute. Remove from heat.
Combine the Filling
In a large bowl, combine the cooked wild rice, sautéed vegetables, cranberries, parsley, and chopped nuts (if using). Mix until everything is well incorporated. Taste and adjust seasoning if needed. If you’re adding cheese, mix half of it into the filling now.
Stuff the Peppers
Fill each bell pepper generously with the wild rice mixture, pressing it down lightly to pack. If desired, sprinkle the remaining cheese on top of each pepper.
Bake
Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
Serve
Garnish with extra parsley and serve warm. These stuffed bell peppers can hold their own as a main course or act as a colorful, flavor-packed side dish in your holiday spread.
Pairings
These wild rice and cranberry stuffed bell peppers make a lovely centerpiece for a vegetarian holiday dinner, but they also shine as a side. Try pairing them with:
- Roast chicken or turkey: The sweet and nutty flavors complement roasted poultry beautifully.
- Glazed carrots or green beans almondine: For a full-color, texture-rich plate.
- Sparkling apple cider or a cranberry spritzer: These drinks echo the fruity notes in the stuffing.
- Gravy or mushroom sauce: Yes, even meatless dishes love a good drizzle of gravy. A mushroom-based gravy ties this into your Christmas food ideas for dinner seamlessly.
Whether you’re planning a traditional meat-forward menu or seeking out easy Christmas dinner ideas with veggie alternatives, these peppers make an adaptable, flavor-forward addition.
FAQs
1. What type of rice is best for this dish?
A wild rice blend works best here. It adds nutty flavor, chewy texture, and holds up beautifully inside the peppers. You can use pure wild rice, but blends with brown or red rice help balance out texture and cost.
2. Can I add meat to the filling?
Absolutely. Ground turkey or sausage (especially apple or sage sausage) would be delicious. Brown the meat separately and mix it into the filling before stuffing the peppers.
3. Can I make these ahead of time?
Yes, this recipe is very make-ahead friendly — perfect for holiday dinner recipes. You can stuff the peppers and refrigerate them (covered) for up to 24 hours before baking. When ready to serve, simply bake as directed, adding a few extra minutes to the cooking time.
4. Which bell pepper color should I use?
Red, yellow, and orange bell peppers are sweeter and more festive-looking, making them ideal for Christmas supper ideas. Green peppers are fine, but they have a slightly more bitter edge.
5. Can I make this vegan?
Definitely. Just skip the cheese or use a plant-based alternative. The filling itself is completely vegan, and the flavor is rich enough that no one will miss the dairy.
