Go Back
Stuffed Bell Peppers with Wild Rice and cranberries

Festive Stuffed Bell Peppers with Wild Rice and Cranberries

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 6 stuffed peppers (serves 6 as a main dish or 12 as a side)

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Cook the Wild Rice

  1. 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

  1. 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

  1. 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.
  2. Stir in the thyme, sage, salt, and pepper, letting the spices bloom for 1 minute. Remove from heat.

Combine the Filling

  1. 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

  1. 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

  1. 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

  1. 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.