Wild-rice Stuffed Peppers

You can use any variety of bell pepper for the stuffed peppers. Red will give a sweeter flavor and less bite than the more commonly used green.

by Dani Yokhna
Wild-rice Stuffed Peppers - Photo by Megan Myers (HobbyFarms.com)
Photo by Megan Myers

Yield: 6 servings


  • 1/2 cup uncooked wild rice
  • 8 ounces Italian-style pork sausage, crumbled
  • 1 T. olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 6 bell peppers

Bring wild rice and 4 cups water to boil in medium saucepan. Reduce heat to low, cover, and simmer for 30 minutes.
Remove from heat and let stand 30 to 40 minutes, until rice reaches desired tenderness.

Preheat oven to 350 degrees F.

Brown sausage over medium heat. Drain onto paper-towel-lined plate.

Wipe pan clean, add oil and sauté onion, celery and carrots over medium heat until softened, about 5 minutes.
Drain excess water from rice, and mix in sausage and vegetables. Add salt and pepper and adjust seasoning to taste.
Slice tops off bell peppers and reserve. Remove interior seeds.

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Scoop rice mixture into peppers and place peppers standing up in 9- by 13-inch baking pan. Replace pepper tops. Pour 1/4 cup water into bottom of pan, cover with foil, and bake for 45 minutes.


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