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Stuffed Peppers with Wild Rice and Mushrooms

  • Prep: 20 Mins
  • Cook: 55 Mins
  • Serves: 1 Pepper
  • Yield: 4 servings
This Stuffed Pepper with Wild Rice and Mushrooms recipe is perfect for a cozy and comforting meal. The combination of nutty wild rice and savory mushrooms make for a hearty and flavorful stuffing that’s sure to satisfy. And by using Idaho wild rice, you’re supporting local Idaho producers and enjoying a delicious ingredient that’s good for you too!


  • 4 Idaho grown bell peppers, any color
  • 1 cup Idaho wild rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 Idaho onion, chopped
  • 2 garlic cloves, minced
  • 8 ounces local Idaho mushrooms, chopped
  • 1/4 cup chopped fresh Idaho parsley
  • Salt and pepper to taste
  • 1/2 cup shredded cheese (optional)



  • Preheat oven to 375°F

  • Cut off the tops of the bell peppers and remove the seeds and membranes.

  • Rinse the wild rice thoroughly in cold water and drain.

  • In a medium saucepan, bring the water and salt to a boil. Add the wild rice and stir to combine.

  • Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed.

  • In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.

  • Add the mushrooms and cook until they are tender.

  • Stir in the cooked wild rice and chopped parsley, and season with salt and pepper to taste

  • Stuff the bell peppers with the wild rice and mushroom mixture and place them in a baking dish.

  • If desired, top the stuffed peppers with shredded cheese.

  • Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.

  • Serve hot as a satisfying and flavorful main course.