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Meatless Mondays – Wild Rice Stuffed Peppers


  • 4 bell peppers use green, red, yellow or orange or a combination
  • 2 tbsp olive oil plus more for drizzling
  • 1 box 4.3 ox Rice-a-Roni Long Grain and Wild Rice, cooked
  • Diced up tops from the 4 peppers
  • 1 small red onion diced
  • 1/2 cup shredded carrots roughly chopped
  • 1 jalapeno pepper seeded and diced
  • 2 cloves garlic minced
  • 1 can 14 oz Fire-Roasted Tomatoes
  • 1 can 14 oz Black Beans, drained and rinsed well
  • 2 tbsp tomato paste
  • 1 cup fresh baby spinach
  • 1 cup shredded Parmesan cheese divided
  • 1/2 cup shredded mozzarella cheese
  • 1 can 8 oz tomato sauce
  • Salt and pepper to taste


  • Preheat oven to 400 degrees.
  • Cut tops off of peppers (set aside), clean seeds out of peppers, and cut peppers in half lengthwise.
  • Cut an X in the hull of each pepper. Place the peppers cut-side down in a large casserole dish and roast for 20 minutes. Remove from oven and let cool slightly.
  • While peppers are roasting, dice up the peppers tops. Heat 2 tablespoons of olive oil in large skillet or dutch oven over medium-high heat.
  • Add to skillet and saute till soft: onions, peppers, carrots, and jalapeno pepper - about 5 - 6 minutes. Then add the garlic and saute another minute.
  • Stir in cooked 2 tablespoons tomato paste, rice, fire-roasted tomatoes, and black beans. Season with salt and pepper to taste. Cook till heated through.
  • Remove from heat and stir in the spinach and 1/2 cup of the Parmesan cheese.
  • Remove peppers from baking dish and evenly spread the tomato sauce onto the bottom of the baking dish.
  • Fill each pepper half with the rice mixture. Place in baking dish and top with the mozzarella cheese and the remaining Parmesan cheese.
  • Bake for about 20 - 30 minutes.
  • Inspired and adapted from Girl Versus Dough