Wild Rice and Portobello-Stuffed Peppers
- ½ cup wild rice
- 1 ¼ cup water
- ½ teaspoon salt
- ½ cup chicken stock
- 2 tablespoons olive oil, divided
- ¾ cup (¼-inch) diced portobello mushroom
- salt and ground black pepper to taste
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley, roughly chopped
- 1 red pepper, halved lengthwise and deseeded
- 1 tablespoon goat cheese crumbles
- Preheat oven to 375°F (190°C).
- Stir wild rice, water, and ½ teaspoon salt together in a small pot; bring to a boil. Stir the rice, cover pot with a lid, and reduce heat to low. Cook rice at a simmer until al dente, about 40 minutes; remove from heat and drain.
- Bring chicken stock to a simmer in a pot over low heat.
- Heat 1 tablespoon olive oil in a sauté pan over medium heat. Stir mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper together in the oil; cook and stir until mushrooms are browned and tender, 2 to 2 minutes.
- Stir garlic with the mushrooms; cook until fragrant, about 1 minute more.
- Add cooked wild rice to pan and stir. Pour warmed chicken stock over the rice; stir. Cover pan with a lid, reduce heat to low, and simmer until the chicken stock has been absorbed, about 10 minutes. Check to assure rice isn't burning from a lack of liquid; if it is, add stock or water. Turn off heat and leave lid on for 10 minutes to steam.
- Fluff rice with fork. Stir parsley with the rice.
- Place bell pepper halves onto a baking sheet cut-sides up. Drizzle olive oil over the peppers; season with salt and pepper. Scoop rice mixture into the bell peppers; top with a drizzle of oil and crumbled goat cheese.
- Bake in preheated oven until the pepper has softened slightly and the cheese has turned a light golden brown, 20 to 25 minutes.
What others are saying
Laura Griffin says:
I made this dish vegetarian by using vegetable broth, and it was really delicious. Wild rice is one of my favorite ingredients. Stuffed peppers are always a good idea! Very good recipe.
Katie Hason says:
I really loved this dish, especially because it uses wild rice which is my favorite. The added portobello mushrooms almost reminded me of a pilaf, very flavorful and fragrant. These stuffed peppers were so easy and the goat cheese topping was very yummy!