These wild rice stuffed peppers with mozzarella are a fun and very healthy dinner 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.
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!
Why these stuffed peppers are so good
- Healthy ingredients: the rice, veggies and herbs make for a healthy 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.
These mozzarella stuffed bell peppers are full of healthy ingredients, and foods that I always have on my shopping list or in the pantry.
- Bell peppers: it's fun to use different colours (and gives you more diverse nutrients), 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 such as the 365 Whole Foods Market wild rice mix.
- Zucchini and corn: for some more healthy vegetables!
- Mixed herbs: sprinkle on as much as you would like to taste preference. I use the Schwartz mixed herbs.
- 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
This recipe is very straightforward, with a few steps to bake the peppers, and bring the filling together to stuff in them!
- Make the wild rice according to packet instructions. It usually takes 15-20 minutes.
- 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.
- Fry your onion, garlic, zucchini and corn in a pan. Then combine with the wild rice, nuts and seeds, and mozzarella.
- Stuff your bell peppers with the filling and then bake until cooked through and soft and a bit gooey.
- Serve with a dressing if you like!
- 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.
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.
- Pumpkin seed pesto: with extra basil and a touch of garlic for lots of flavour.
- Herb sauce: from my asparagus salad recipe, this is all about the herbs with a fresh zingy taste.
More dinner recipes to enjoy
Choose from pasta, tray bakes and so many other ideas for your evening meal. Some recent recipes to try out:
Wild rice stuffed peppers with mozzarella
- 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
- Preheat the oven to 180C.
- 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!
- Ensure the dried herbs are low histamine if following this diet.
- Use unsalted pistachio nuts, salted wouldn't be pleasant.
- garlic, which scores 1.
- black pepper, which scores 2.