Wild Rice and Portobello-Stuffed Peppers

Image of Caroline Verrone
Rated 5.0 based on 2 customer reviews
Wild Rice and Portobello-Stuffed Peppers
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


  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. Bring chicken stock to a simmer in a pot over low heat.
  4. 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.
  5. Stir garlic with the mushrooms; cook until fragrant, about 1 minute more.
  6. 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.
  7. Fluff rice with fork. Stir parsley with the rice.
  8. 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.
  9. Bake in preheated oven until the pepper has softened slightly and the cheese has turned a light golden brown, 20 to 25 minutes.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

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!

Image of Laura Griffin

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.