Healthy Wild Rice Stuffed Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 114.8
  • Total Fat: 2.6 g
  • Cholesterol: 5.8 mg
  • Sodium: 140.7 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.5 g

View full nutritional breakdown of Healthy Wild Rice Stuffed Bell Peppers calories by ingredient
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Delicious, vegetarian, low calorie, high fiber alternative to classic stuffed bell peppers Delicious, vegetarian, low calorie, high fiber alternative to classic stuffed bell peppers
Number of Servings: 5


    5 whole bell peppers (yellow, red, orange or combo)
    1.5 cups of wild rice medley dry, (cooked per instructions)
    1.5 cups medium chopped onion (white or yellow)
    1.5 cups sliced mushrooms (brown or white)
    1.5 oz (about 3tbs shredded) block parmesan cheese
    olive oil spray or 1-2 Tbs olive oil


Start by cooking the wild rice based on the instructions. While the rice cooks, prepare by cutting the tops off of the bell peppers and removing inner seeds and veins to create a cup. Boil the bell peppers for about 3-4 minutes to soften slightly and drain and rinse under cool water immediately. Place upside down on drainer or paper towels. Preheat oven to 375 degrees. Sautee the onions and mushrooms in a non stick pan with olive oil spray or a little olive oil until soft and a little caramel color. Combine the warm rice with the onions and mushrooms and mix with 2 tbs of the shredded parmesan. Add a salt and pepper to taste. Set the peppers upright in a baking pan and fill each one to the very top with the wild rice mixture. Bake for 25 minutes in a 375 degree oven, adding the last Tbs of parmesan on the tops the last 5 minutes of baking until brown and crispy.
Makes 5 serving of one stuffed pepper each.

Number of Servings: 5

Recipe submitted by SparkPeople user AMIEOMAN.

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Member Ratings For This Recipe

  • Very good. I made it with leftover wild rice medley that I had served plain the night before. The family liked it. - 7/3/10

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