📝 About This Recipe
Experience the deep, nutty essence of authentic Zizania wild rice nestled within vibrant, fire-roasted bell peppers. This dish celebrates the earthy flavors of the Great Lakes region, combining the chewy texture of aquatic grass seeds with savory mushrooms, toasted pecans, and aromatic herbs. It is a sophisticated, nutrient-dense masterpiece that elevates the humble stuffed pepper into a gourmet vegetarian centerpiece.
🥗 Ingredients
The Wild Rice Base
- 1 cup Wild Rice (Zizania) (rinsed thoroughly)
- 3 cups Vegetable Broth (low sodium)
- 1 Bay Leaf (dried)
The Savory Filling
- 6 pieces Bell Peppers (large, any color, tops removed and seeded)
- 2 tablespoons Olive Oil (extra virgin)
- 1 Yellow Onion (finely diced)
- 8 ounces Cremini Mushrooms (finely chopped)
- 3 cloves Garlic (minced)
- 1/3 cup Dried Cranberries (for a touch of sweetness)
- 1/2 cup Pecans (toasted and chopped)
- 1 teaspoon Fresh Thyme (leaves stripped)
- 1 teaspoon Fresh Sage (finely minced)
- 1 cup Gruyère or Parmesan Cheese (shredded, divided)
Seasoning & Finishing
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
-
1
In a medium saucepan, combine the rinsed wild rice, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the grains are tender and some have 'bloomed' or curled open.
-
2
While the rice cooks, preheat your oven to 375°F (190°C). Prepare the bell peppers by slicing off the tops, removing the seeds and membranes, and lightly salting the insides.
-
3
Place the hollowed peppers in a baking dish with 1/2 cup of water at the bottom. Cover with foil and pre-bake for 15 minutes to soften them slightly.
-
4
In a large skillet, heat the olive oil over medium-high heat. Add the diced onions and cook for 5 minutes until translucent.
-
5
Add the chopped mushrooms to the skillet. Sauté for 8-10 minutes until the moisture has evaporated and the mushrooms are golden brown.
-
6
Stir in the minced garlic, thyme, and sage. Cook for 1 minute until fragrant, being careful not to burn the garlic.
-
7
Once the rice is done, drain any excess liquid and discard the bay leaf. Fold the cooked rice into the mushroom mixture.
-
8
Stir in the dried cranberries, toasted pecans, and half of the shredded cheese. Season with salt and pepper to taste.
-
9
Carefully remove the peppers from the oven and drain any water that collected inside them. Stuff each pepper generously with the wild rice mixture, pressing down lightly.
-
10
Top each stuffed pepper with the remaining cheese. Return to the oven (uncovered) and bake for 20-25 minutes until the peppers are tender and the cheese is bubbly and browned.
-
11
Let the peppers rest for 5 minutes before serving. Garnish with fresh parsley for a pop of color and brightness.
💡 Chef's Tips
Always use authentic wild rice (Zizania) rather than a 'wild rice blend' for the best texture and flavor profile. If the rice finishes early, keep it covered to steam; this ensures the grains stay moist and fluffy. To make this vegan, simply swap the cheese for a dairy-free alternative or a sprinkle of nutritional yeast and breadcrumbs. Ensure you chop the mushrooms very finely so they integrate well with the rice grains, creating a cohesive filling. If your peppers are wobbly, slice a tiny bit off the bottom to create a flat surface, but be careful not to cut a hole through the base.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Pinot Noir to complement the earthy tones. Serve alongside a bright kale salad with a lemon-tahini dressing for a complete meal. A dollop of Greek yogurt or sour cream on top adds a lovely creamy contrast to the nutty rice. Accompany with roasted root vegetables like carrots or parsnips for a full autumnal feast.