Savory Stuffed Bell Peppers with Wild Rice and Cranberry

Savory Stuffed Bell Peppers with Wild Rice and Cranberry is a delicious dish blending the earthy flavors of wild rice with the sweetness of cranberries, all nestled inside vibrant bell peppers. Ideal for a relaxed dinner or a festive holiday spread, the combination of textures and flavors offers a delightful culinary experience. The colorful presentation and harmonious ingredients make it a memorable choice for any occasion, adding a touch of warmth and color to the table. This dish balances taste and nutrition, providing a satisfying meal that’s both wholesome and visually appealing.

Ingredients

• 1 cup wild rice, cooked
• 4 medium bell peppers, halved and deseeded
• 1/2 cup dried cranberries
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked wild rice, dried cranberries, vegetable broth, dried thyme, salt, and black pepper.
3. Brush the bell pepper halves with olive oil and arrange them in a baking dish.
4. Evenly stuff the bell peppers with the rice mixture.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 15 minutes, or until the peppers are tender.

Keywords: Dinner, Vegetarian, Holiday, Savory, Easy

Spice Rack: Dried Thyme, Salt, Black Pepper

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---