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Mandy

Stuffed Peppers

Bell peppers filled with long grain and wild rice, sauteed vegetables, mushrooms, Herbes de Provence and parmesan, then baked with a slice of cheddar on top. An elegant make ahead side dish.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box long grain and wild rice cooked according to package directions
  • 1/2 red onion diced
  • 2 stalks celery sliced thinly
  • 2 garlic cloves crushed
  • 2 tbsp olive oil
  • 6 to 8 mushrooms any kind, diced
  • 1 tsp Herbes de Provence
  • 1 to 2 dashes salt and pepper
  • 4 peppers any color, tops cut off and seeded
  • 1/4 cup shredded parmesan cheese
  • 4 thick cut slices cheddar cheese

Method
 

  1. Slice the tops off each pepper and clean out all the seeds and flesh. Rinse with water and set upside down to dry.
  2. Cook the rice according to the package directions.
  3. Meanwhile, saute the onion, celery and garlic in the olive oil for 5 minutes.
  4. Add the mushrooms, salt, pepper and Herbes de Provence and saute for 10 minutes more.
  5. Preheat the oven to 375 degrees F.
  6. When the rice and mushroom mixture are both done, combine them in a mixing bowl and stir in the parmesan cheese.
  7. Generously stuff each pepper with the rice mixture and top with a slice of cheddar cheese.
  8. Place the peppers in a baking dish and bake for 45 minutes.

Notes

Stuff the peppers ahead of time and refrigerate until ready to bake.