Stuffed green peppers are a hearty, comforting dish that can easily be elevated with the nutty flavor and chewy texture of Minnesota wild rice. Instead of the usual filling, wild rice adds an earthy depth that pairs beautifully with ground meat, herbs, onions, and a savory tomato base. As it bakes inside the sweet bell peppers, the wild rice absorbs the surrounding flavors while holding its own structure, giving each bite a satisfying texture contrast. It’s a Midwest-inspired twist on a classic dish—simple, wholesome, and rooted in ingredients that feel both rustic and nourishingType your paragraph here
Stuffed Green Peppers
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Prep Time: 30 minutes
Cook Time: 30–40 minutes
Serves: 4–6
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Ingredients:
❍ 1 pound ground beef or venison
❍ 1 cup cooked wild or white rice
❍ ½ cup chopped onion
❍ ½ tablespoon minced garlic
❍ 1 (28 oz) can crushed tomatoes
❍ ½ teaspoon salt
❍ ½ teaspoon pepper
❍ Shredded mozzarella cheese (for topping)
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Directions:
1. If using wild rice, start it ahead of time. Follow package directions, allowing extra water and cooking time as needed. (Tip: I often cook the entire bag at once and freeze the extra for later use.) Otherwise, canned wild rice works well too!
2. In a large pan, brown the ground beef or venison with the onion and garlic until fully cooked.While the meat is browning, prepare the green peppers by cutting off the tops and removing the insides. Place them upright in a deep casserole dish with a lid or cover with aluminum foil to ensure they fit before filling.
3. In a large mixing bowl, combine the cooked meat mixture, rice, crushed tomatoes, salt, and pepper.
4. Spoon the filling into each green pepper and arrange them in the casserole dish.
5. Add about ½ inch of water to the bottom of the dish.
6. Cover and bake at 350°F for 30–40 minutes, or until the peppers are tender and easily pierced with a fork.
7. Top with shredded mozzarella cheese and allow it to melt before serving.
Stuffed Green Peppers
Course: Main Course, DinnerDifficulty: Easy4-6
servings30
minutes30
minutesIngredients
1 pound ground beef or venison
1 cup cooked wild or white rice
½ cup chopped onion
½ tablespoon minced garlic
1 (28 oz) can crushed tomatoes
½ teaspoon salt
½ teaspoon salt
½ teaspoon pepper
Shredded mozzarella cheese (for topping)
Directions
- If using wild rice, start it ahead of time. Follow package directions, allowing extra water and cooking time as needed. (Tip: I often cook the entire bag at once and freeze the extra for later use.) Otherwise canned wild rice works well too!
- In a large pan, brown the ground beef or venison with the onion and garlic until fully cooked.
- While the meat is browning, prepare the green peppers by cutting off the tops and removing the insides. Place them upright in a deep casserole dish with a lid or cover with aluminum foil to ensure they fit before filling.
- In a large mixing bowl, combine the cooked meat mixture, rice, crushed tomatoes, salt, and pepper
- Spoon the filling into each green pepper and arrange them in the casserole dish. Add about ½ inch of water to the bottom of the dish.
- Cover and bake at 350°F for 30–40 minutes, or until the peppers are tender and easily pierced with a fork.
- Top with shredded mozzarella cheese and allow it to melt before serving.
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