- Prep: 20 Mins
- Cook: 55 Mins
- Serves: 1 Pepper
- Yield: 4 servings
- 4 Idaho grown bell peppers, any color
- 1 cup Idaho wild rice
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 Idaho onion, chopped
- 2 garlic cloves, minced
- 8 ounces local Idaho mushrooms, chopped
- 1/4 cup chopped fresh Idaho parsley
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Preheat oven to 375°F
Cut off the tops of the bell peppers and remove the seeds and membranes.
Rinse the wild rice thoroughly in cold water and drain.
In a medium saucepan, bring the water and salt to a boil. Add the wild rice and stir to combine.
Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.
Add the mushrooms and cook until they are tender.
Stir in the cooked wild rice and chopped parsley, and season with salt and pepper to taste
Stuff the bell peppers with the wild rice and mushroom mixture and place them in a baking dish.
If desired, top the stuffed peppers with shredded cheese.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve hot as a satisfying and flavorful main course.