Wild Rice, Mushrooms & Spinach Stuffed Peppers

I know what you’re thinking . . . stuffed peppers again?! But these are different—that’s what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they’re well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow’s lunch.

Wild Rice, Mushrooms & Spinach Stuffed Peppers

Wild Rice, Mushrooms & Spinach Stuffed Peppers


4 large bell peppers, tops and innards removed

1-1/3 C wild rice mix

3 C mushroom broth

1/2 C pumpkin seeds, toasted

2 tsp olive oil

3 cloves garlic, minced

2 C fresh spinach, torn

1-1/2 C mushrooms, diced

1-1/2 C vegan pepper jack, shredded


In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.

In a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt—just a few minutes. Stir in the cooked rice and pumpkin seeds.

Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!