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Home » Recipes » Dinner

Wild Rice Stuffed Peppers

Published: Jul 25, 2021 · Modified: Jul 26, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

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These wild rice stuffed peppers with mozzarella are a fun dinner idea or a side dish with other plates. I think these will go down well with kids too! A vegetarian, gluten-free and low histamine dinner option.

If you love your grains, do have a peek at my summer wild rice salad for a healthy lunch idea!

different coloured wild rice stuffed peppers in a white baking dish.

There's something quite fun about stuffed vegetables as either a vegetarian main dish, or side dish and I find kids love them too. You may like to see my quinoa stuffed zucchini and quinoa stuffed squash with cheese and herbs for more ideas!

These wild rice stuffed peppers work equally well as a vegetarian main dish or a side with other dishes too. Easy to make, and packed with veggies!

If you love peppers, then have a peek at my ricotta cheese stuffed peppers, cream cheese stuffed mini peppers and air fryer mini peppers for a sweet treat!

Jump to:
  • ⭐ Why these stuffed peppers are so good
  • 🌶 Ingredients
  • 📖 Variations to the recipe
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 🌿 How to make these stuffed peppers a vegan recipe
  • 🥣 Sauce options
  • 🍽 More tasty dinner recipes
  • 📖 Recipe
  • 💬 Comments

⭐ Why these stuffed peppers are so good

  • Nutritious ingredients: the rice, veggies and herbs make for a fun dinner idea.
  • Kid-friendly: I think most kids love the idea of stuffed veggies and rice stuffed peppers are no exception!
  • Easy to make: a simple recipe that doesn't require too much 'hands on' time.

🌶 Ingredients

individually labelled bell pepper, mixed herbs, wild rice, corn and zucchini, garlic, pistachios and pumpkin seeds.

All the ingredients and their quantities are set out in the recipe card below.

These wild rice stuffed peppers are full of basic (but tasty!) ingredients, and foods that I always have on my shopping list or in the pantry.

  • Bell peppers: it's fun to use different colours, but use whichever you prefer. I find that the green peppers take slightly longer to cook.
  • Wild rice: you can use just cooked wild rice, but I prefer a wild rice mix.
  • Zucchini and corn: for some more healthy vegetables!
  • Mixed herbs: sprinkle on as much as you would like to taste preference.
  • Pistachios: make sure to use unsalted!
  • Pumpkin seeds: perfect for adding crunch, I like the Terrasoul organic pumpkin seeds.
  • Mozzarella: for that creamy, cheesy taste. It will slightly melt, which makes it even better!

📖 Variations to the recipe

Want an even more cheesy flavour? You can always use more mozzarella for a heartier meal and even more gooey cheesiness!

Need to be nut free? Then simply use more pumpkin seeds and leave out the pistachios.

🔪 Step by step instructions

Making these wild rice stuffed peppers is very straightforward. Just a few steps to bake the peppers, and bring the filling together to stuff in them!

wild rice in a pan on a stove top.
hollowed out bell peppers on a baking tray.
corn and zucchini frying in a pan on a stove top.
  1. Make the wild rice according to packet instructions. It usually takes 15-20 minutes.
  2. Bake the bell peppers in an oven, standing up in an ovenproof dish. You need to slice the tops off and discard the seeds and membrane, and you may need to slice (carefully!) a little sliver off the bottom so they can stand up.
  3. Fry your onion, garlic, zucchini and corn in a pan. Then combine with the wild rice, nuts and seeds, and mozzarella.
  4. Stuff your bell peppers with the filling and then bake until cooked through and soft and a bit gooey.
  5. Serve with a dressing if you like!

💭 Recipe tips and notes

  • Be careful not to pierce the bell peppers when scooping out the seeds.
  • Make sure not to use salted pistachios as the flavour would likely be too intense.
  • Vary the cooking time depending upon the size of the bell peppers. Larger peppers will need a little more oven time.
  • Vary the vegetables for the filling if you prefer.

🌿 How to make these stuffed peppers a vegan recipe

This recipe can easily be a vegan option without the mozzarella. Perhaps add a little more veg and some extra herbs instead.

If you follow a low histamine diet, then from conversations with people on my Low Histamine Kitchen Instagram, some can tolerate vegan cheeses such as the Violife feta. I can't find any authoritative 'scoring' of vegan cheese in terms of histamine, so only use if you know you can tolerate or under the guidance of a doctor or dietician.

🥣 Sauce options

Personally I feel that these wild rice stuffed peppers are best with a sauce or dressing for extra flavour and because nobody likes dry food (the peppers aren't dry, but I think a sauce enhances them).

There are a few sauces that I think work perfectly, and you can change them up to whichever you prefer on the day:

  • Tahini dressing: smooth and creamy, and so simple to make.
  • Dill tahini sauce: a flavorul herb tahini sauce.
  • Pumpkin seed pesto: with extra basil and a touch of garlic for lots of flavour.
  • Herb sauce: from my asparagus basil salad recipe, this is all about the herbs with a fresh zingy taste.
close up of different coloured wild rice stuffed peppers in a white dish with a smaller blue bowl of pistachios next to it.

🍽 More tasty dinner recipes

Choose from pasta, tray bakes and so many other ideas for your evening meal on my dinner recipes page. Some recent recipes to try out:

  • mascarpone pesto pasta on a white plate next to basil leaves.
    Mascarpone Pesto Pasta
  • cottage cheese stuffed chicken breast with asparagus and mashed potatoes on a plate.
    Cottage Cheese Stuffed Chicken
  • air fryer chicken and vegetables on a plate garnished with fresh parsley.
    Air Fryer Chicken and Vegetables
  • creamy pesto gnocchi in a white bowl with a spoon next to fresh basil leaves.
    Creamy Pesto Gnocchi

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐ if you've tried the recipe!

📖 Recipe

wild rice stuffed peppers in a white baking dish.

Wild Rice Stuffed Peppers

Claire
These wild rice stuffed peppers with mozzarella are a fun (and colourful!) vegetarian main dish or side dish!
5 from 2 votes
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Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dinner, Lunch, Side Dish
Cuisine American, British
Servings 4 servings
Calories 303 kcal

Equipment

  • Skillet

Ingredients
  

  • 4 bell peppers
  • ¼ cup white onion diced
  • 1 garlic clove minced or finely diced
  • ½ cup wild rice or wild rice mix
  • 1 tablespoon olive oil
  • ¼ cup corn
  • ½ zucchini diced
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon pistachios crushed
  • ½ mozzarella ball torn into small pieces
  • 1-2 teaspoon mixed dried herbs adjust quantity to preference
  • pinch salt
  • pinch black pepper optional

Instructions
 

  • Preheat the oven to 180C / 350F.
  • Cook the wild rice according to packet instructions.
  • Slice the tops off the peppers and scoop out the membrane and seeds. If need be, very carefully slice the bottom without piercing through the pepper so they can stand up. Bake the peppers in an ovenproof dish for 12-15 minutes.
  • Fry the onion and garlic in olive oil for 3-4 minutes, and then add the zucchini, corn and herbs. Fry on a low-medium heat for 8-10 minutes until softened, stirring occasionally.
  • Add the wild rice, pumpkin seeds, pistachios, mozzarella cheese, salt and pepper and combine well. Spoon into the peppers and bake for a further 10-12 minutes, or until cooked through.
  • Plate up the peppers, and if you wish serve with a tahini dressing. Enjoy!

Notes

  • Be careful not to pierce through the bell peppers when removing the membrane and seeds.
  • A wild rice mix (as in the photos) can also be used rather than solely wild rice.
  • Ensure the dried herbs are low histamine if following this diet.
  • Use unsalted pistachio nuts, salted wouldn't be pleasant.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic, which scores 1.
  • black pepper, which scores 2.

Nutrition

Calories: 303kcalCarbohydrates: 26gProtein: 6gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 0.1mgSodium: 10mgPotassium: 482mgFiber: 5gSugar: 7gVitamin A: 3798IUVitamin C: 158mgCalcium: 34mgIron: 2mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical or dietetic advice in any way.

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