Description
A hearty vegan dish perfect for Thanksgiving, featuring bell peppers stuffed with wild rice and vegetables.
Ingredients
Scale
- 4 large bell peppers
- 1 cup wild rice
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup mushrooms, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- Cook wild rice in vegetable broth according to package instructions.
- Heat olive oil in a pan and sauté onion, garlic, carrot, celery, and mushrooms until soft.
- Mix cooked rice with sautéed vegetables, thyme, rosemary, salt, and pepper.
- Stuff the bell peppers with the rice mixture.
- Place peppers in a baking dish and bake for 30-35 minutes until peppers are tender.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg