This recipe is my take on a classic comfort food – stuffed peppers, but with a fun fall twist! Wild rice adds a nutty earthiness and satisfying texture, while cranberries bring a delightful tartness that plays against the sweetness of the pecans, if you opt to use them. These are hearty, flavorful, and oh-so-satisfying. The perfect feel good food.
I came up with this recipe during one of those weeks where I was craving comfort food, but needed something a bit more substantial than my usual pasta or tacos. I was looking for something that felt cozy and nourishing. You know the days—maybe you’re feeling under the weather, or maybe you simply need a warm hug in a bowl. Enter these spectacular stuffed peppers.
Required Equipments
- Large bowl
- Measuring cups and spoons
- Baking sheet
- Chef's knife
- Cutting board
- Mixing spoon
Wild-Rice-and-Cranberry-Stuffed-Peppers
These Wild Rice and Cranberry Stuffed Peppers are a delicious and healthy meal that's perfect for a cozy autumn evening. The combination of wild rice, cranberries, pecans, and cheese creates a warm and comforting flavor.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Give it a good preheat; trust me, your peppers will thank you.
- Wash and halve four large bell peppers. You can use any color—my fave are the red ones—but make sure to remove the stems, seeds, and membranes. Get in there and really clean them out!
- In a large bowl, combine 1 cup of cooked wild rice (I like to use Lundberg Family Farms brand), 1/2 cup of dried cranberries, 1/4 cup chopped pecans or walnuts (optional, but highly recommended!), 1/4 cup chopped fresh parsley, 1/4 cup shredded cheddar cheese (or your fav cheese), and 1/4 teaspoon of salt. Don't be shy with the salt. (Oops, did I say 1/4? Make it 1/2, I like things salty.)
- Mix those ingredients together really well, I mean, get your hands in there and give it a good mush! Make sure everything is evenly distributed. Trust the process!
- Spoon the filling generously into each of the bell pepper halves. Pack them nicely but don't overstuff them or they'll burst open and make a huge mess. I've been there!
- Arrange the stuffed peppers in a baking dish. You could use a casserole dish or even a baking sheet. You do you!
- Pour about 1/2 cup of chicken broth (or vegetable broth for a vegetarian option) into the bottom of the baking dish. This will help keep the peppers moist and add extra flavor while baking.
- Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through. Keep an eye on them—every oven's a little different.
- Let the peppers cool for 10-15 minutes before serving. This gives them a chance to set up properly.
- Garnish with extra parsley or a drizzle of olive oil (optional) before serving. You deserve a little flair!
📝 Notes
- Leftovers can be stored in the refrigerator for up to 3 days.
- Feel free to adjust the amount of cranberries, pecans, and cheese to your liking.
- If you don't have fresh parsley, you can substitute dried parsley (use about 1 tablespoon).
- For extra spice, add a pinch of red pepper flakes to the filling!
🍎 Nutrition
Calories: 350 kcal
Protein: 10 g
Fat: 15 g
Carbohydrates: 50 g
Fiber: 5 g
Calcium: 100 mg
