Stuffed Bell Peppers Filled with Wild Rice and Mushrooms
Prep time
Bake / Cook time
Total time
Bell peppers stuffed with a mix of mushrooms, brown basmati and wild rice is an easy, healthy dish great for anytime of the year.
Recipe type: Vegetables
Serves: 5
  • 5 large bell peppers
  • 2 ½ cups wild and brown basmati rice mix (or any kind of rice)
  • 2 cups water (for cooking the rice)
  • 2 cups chopped white button mushrooms
  • 3 tablespoons olive oil
  • 3 cloves garlic, crushed and diced
  • ½ large white onion, diced
  • 1 ½ cups flat leaf parsley chopped
  • Salt and pepper to taste
  • Water for the baking dish
  1. Place the wild rice mix in a pot and add the water. Cover with a lid and cook on medium high heat. When the water starts to boil, reduce heat to medium and tilt lid to prevent the water from boiling over. Cook for about 20 – 25 minutes or until the rice is tender and the water is all absorbed. Turn off heat.
  2. While the rice is cooking, dice the garlic and onions. Slice the tops off of the bell peppers and remove the seeds and membrane within the peppers.
  3. Chop the mushrooms and flat leaf parsley.
  4. Heat the oil in a skillet. Add the garlic and onions and cook until the onions are soft. Add the mushrooms. Sprinkle with salt and pepper. Cook until mushrooms are slightly tender. Remove from heat. Mix in the cooked rice and half of the chopped parsley. Season further if needed.
  5. Preheat oven to 350°F. Fill the bell peppers with the wild rice and mushroom filling. Arrange the filled bell peppers in a baking dish. Pour water into the dish so that the bell peppers are sitting in about an inch of water. [Optional: top with shredded parmesan cheese, if you like.] Cover with aluminum foil and bake for 40 – 45 minutes until the bell peppers are tender. Transfer the bell peppers onto a serving dish and sprinkle reserved parsley on top. Serve warm.
Recipe by SugaryWinzy at