4 Perfect Vegan Stuffed Peppers with Wild Rice for Thanksgiving Joy

I swear, nothing says “holiday comfort” like a tray of these stunning Vegan Stuffed Peppers with Wild Rice coming out of the oven. The moment those colorful peppers start smelling sweet and herby, my whole kitchen feels like Thanksgiving – even if it’s just a regular Tuesday night! What I love most is how deceptively simple this dish is. Those pretty bell peppers hold a secret: they’re packed with chewy wild rice and savory veggies that somehow taste fancier than the effort required. Trust me, after one bite of that hearty filling with the tender pepper shell, even meat-eaters will be asking for seconds.

Ingredients for Vegan Stuffed Peppers with Wild Rice

Here’s what you’ll need to make these beauties—and trust me, every ingredient pulls its weight! I always grab the brightest bell peppers I can find because we eat with our eyes first, right? The wild rice gives such a lovely nutty bite, and that vegetable broth makes all the difference in flavor.

• 4 large bell peppers (any color – I do one of each for fun!)
• 1 cup uncooked wild rice (that’s about 3 cups cooked)
• 2 cups vegetable broth (homemade if you’ve got it!)
• 1 tbsp good olive oil
• 1 small onion, diced (about 1 cup)
• 2 cloves garlic, minced (or 3 if you’re me)
• 1 carrot, finely diced
• 1 celery stalk, diced
• 1 cup chopped mushrooms (baby bellas are my go-to)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste (don’t be shy!)

How to Make Vegan Stuffed Peppers with Wild Rice

Okay, let’s get cooking! This is one of those recipes where everything comes together beautifully – like a little kitchen symphony. I’ll walk you through each step because honestly, the process is just as satisfying as eating these peppers (almost).

Preparing the Peppers

First, grab those gorgeous peppers. I like to slice about 1/2 inch off the tops – save those lids! Then get in there with a spoon and scrape out all the seeds and membranes. If you want extra-tender peppers (my grandma’s trick!), you can pop them in the oven at 375°F for about 10 minutes before stuffing. Just don’t forget to oil them lightly first!

Cooking the Wild Rice

While those peppers are resting, let’s cook that wild rice. Bring your vegetable broth to a boil, add the rice, then reduce to a simmer. Cover and let it work its magic for about 45 minutes until tender. When it’s done, fluff it with a fork – you’ll love those little rice grains popping open!

Sautéing the Vegetables

Now the fun part! Heat your olive oil in a pan over medium heat. Toss in onions first – when they turn translucent (about 3 minutes), add garlic, carrots, celery and mushrooms. Keep stirring until everything’s softened and smelling amazing – about 8 minutes. That’s when I add the thyme, rosemary, salt and pepper. Pro tip: let the veggies cool slightly before mixing with rice so they don’t get mushy!

Now comes the assembly – spoon that glorious rice mixture into your peppers, packing it gently. Bake at 375°F for 30-35 minutes until the peppers are tender when pierced with a fork. See? Easy as pie (but way healthier)!

Why You’ll Love These Vegan Stuffed Peppers with Wild Rice

Listen, I know we’re all busy, but this dish is worth every minute – and here’s why:

• Holiday magic: They look fancy on the table but won’t stress you out – perfect for Thanksgiving when you need something special that doesn’t hog oven space
• Customizable: Swap veggies based on what’s in your fridge (zucchini? Sweet potatoes? Throw ’em in!)
• Nutrient-packed: Wild rice gives you protein, peppers are full of vitamin C, and those veggies? Pure fuel
• Leftover-friendly: Tastes even better next day – the flavors marry beautifully overnight

Honestly, they’re like little edible gift boxes – each bite surprises you with something delicious!

Tips for Perfect Vegan Stuffed Peppers with Wild Rice

Want restaurant-worthy stuffed peppers every time? Here are my foolproof tricks! First, prep everything ahead – cook the rice and chop veggies the night before. Trust me, assembly goes twice as fast. Mix up pepper colors for a gorgeous presentation – red, yellow, orange and green make such a happy plate!

Don’t overstuff those peppers – leave about 1/4 inch at the top so the filling doesn’t spill out. And here’s my secret: rub a tiny bit of oil on the pepper skins before baking. It keeps them from drying out while getting that perfect tender-crisp texture. Oh! And always bake them in a little broth – just enough to cover the bottom of the pan. It steams them beautifully!

Ingredient Substitutions

Don’t stress if you’re missing something – these peppers are crazy flexible! Swap wild rice for quinoa (cook it in broth for extra flavor) or brown rice if that’s what you’ve got. No mushrooms? Try diced zucchini or eggplant instead. For extra crunch, stir in some toasted walnuts or pecans when mixing the filling. And if you want a sweet surprise, toss in a handful of raisins or dried cranberries – they pair magically with the rosemary!

Serving Suggestions for Vegan Stuffed Peppers with Wild Rice

These stuffed peppers shine all on their own, but oh, the sides you can pair with them! My favorite way is with a simple green salad – the crispness cuts through that rich rice filling perfectly. For Thanksgiving, I always serve them with cranberry sauce – the tartness balances the peppers’ sweetness beautifully. And don’t even get me started on crusty bread! A warm baguette to sop up those delicious juices? Yes please!

Storing and Reheating

Here’s the beautiful thing about these stuffed peppers – they actually get better as leftovers! Let them cool completely, then pop them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in a 350°F oven for about 15 minutes – the peppers stay perfectly tender and the filling gets all toasty again. Want to freeze them? Just wrap each pepper individually in foil before freezing, then bake straight from frozen (add 10 extra minutes). Honestly, they taste just as good as fresh – maybe even better!

Nutritional Information

Here’s the scoop on what’s in each beautiful pepper (values are per serving): About 220 calories, 6g plant-based protein, and a whopping 5g fiber to keep you full! Remember – exact numbers dance a bit depending on your specific ingredients and portion sizes.

Frequently Asked Questions

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4 Perfect Vegan Stuffed Peppers with Wild Rice for Thanksgiving Joy

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• Author: EditorVictoria
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty vegan dish perfect for Thanksgiving, featuring bell peppers stuffed with wild rice and vegetables.

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Ingredients

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• 4 large bell peppers
• 1 cup wild rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup mushrooms, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds.
3. Cook wild rice in vegetable broth according to package instructions.
4. Heat olive oil in a pan and sauté onion, garlic, carrot, celery, and mushrooms until soft.
5. Mix cooked rice with sautéed vegetables, thyme, rosemary, salt, and pepper.
6. Stuff the bell peppers with the rice mixture.
7. Place peppers in a baking dish and bake for 30-35 minutes until peppers are tender.

Notes

• Use any color of bell peppers.
• Add nuts or dried fruit for extra texture.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 220
• Sugar: 6g
• Sodium: 320mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg

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