Cheesy Wild Rice Stuffed Peppers
These cheesy wild rice stuffed peppers are sure to be a hit with the whole family! Hidden spinach, zucchini, squash and mushrooms are all baked inside peppers with a flavorful sauce!
Servings: 6 servings
Ingredients
- 6 bell peppers green, red, orange and/or yellow, tops removed and seeded
- 2 tablespoons olive oil
- ½ onion diced
- 1 cup bell peppers diced
- 1 cup mushrooms sliced
- 2 teaspoons minced garlic
- 1 zucchini diced
- 1 yellow squash diced
- 2 cups wild rice cooked
- 14 ounces diced tomatoes drained
- 2 tablespoons tomato paste
- ½ teaspoon dried tarragon leaves
- Salt and pepper to taste
- 1 cup fresh baby spinach
- 1 cup Parmesan cheese shredded, divided
- ½ cup mozzarella cheese shredded
- 1 can 8 oz tomato sauce
Instructions
- Heat oven to 350 degrees F. Place peppers cut-side up in a baking dish. Cover dish tightly with foil. Bake peppers 30 minutes until soft, but not falling apart.
- Meanwhile, in a large skillet over medium-high heat, heat olive oil. Add diced onion, bell peppers, mushrooms and garlic. Cook 10 minutes, stirring often, until onions are soft and mushrooms begin to brown.
- Add diced zucchini, yellow squash, cooked wild rice and diced tomatoes. Cook another 10 minutes until all vegetables are tender. Stir in tomato paste, dried tarragon and salt and pepper to taste.
- Remove from heat. Stir in baby spinach and 1/2 cup shredded Parmesan cheese. Spoon vegetable mixture evenly into peppers. Top with remaining 1/2 cup shredded Parmesan cheese and shredded mozzarella cheese. Pour tomato sauce in bottom of baking dish.
- Bake peppers another 15 minutes until warmed through and cheese is melted.
Nutrition
Calories: 401kcal | Carbohydrates: 57g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 393mg | Potassium: 1002mg | Fiber: 8g | Sugar: 12g | Vitamin A: 5465IU | Vitamin C: 206mg | Calcium: 309mg | Iron: 3mg