If you love earthy flavors and creative veggie dishes, you are going to love these mushroom and wild rice stuffed peppers!
The bell peppers are soft, sweet vessels that work so well with a variety of fillings.

They hold their shape well and only require 20 minutes of precooking.
Once they’ve softened, they are stuffed and cooked for another 20-25 minutes to meld the flavors together and make the bell peppers perfectly soft.

In our recipe, we have stuffed the peppers with wild rice, a variety of mushrooms, and cheese to create a delicious umami flavor combo.
This dish is sure to become one of your favorite vegetarian meals with its perfect balance of flavors.

Why you will love this Stuffed Peppers recipe…


Mushroom & Wild Rice Umami Bomb Stuffed Peppers
Equipment
Ingredients
- 4 large bell peppers
- 1 cup wild rice, cooked (or a wild rice blend)
- 2 tbsp olive oil or butter
- 1 large yellow onion, thinly sliced
- 8 oz cremini mushrooms, chopped
- 4 oz shiitake mushrooms, stems removed and sliced
- 3 cloves garlic, minced
- 1 tsp soy sauce
- ½ tsp thyme (fresh or dried)
- Salt and pepper, to taste
- 1 cup gruyère cheese, shredded (can sub with fontina or Swiss)
- Optional: 2 tbsp heavy cream or cream cheese for extra richness
- Fresh parsley or chives for garnish
Instructions
Ingredients
- Preheat the oven to 375°F (190°C). Slice off the tops of your bell peppers and scoop out the seeds and membranes. Rub lightly with olive oil and roast cut-side-up in a baking dish for about 15–20 minutes until slightly softened.
- While the peppers roast, heat olive oil or butter in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly for 20–25 minutes, stirring occasionally, until golden brown and sweet. Don’t rush this—it’s worth it!
- Add the mushrooms to the pan with a splash more oil if needed. Cook over medium-high heat until they release their moisture and start to brown—about 8–10 minutes. Stir in garlic, soy sauce, thyme, and pepper. Cook for 2 more minutes.
- In a large bowl, combine the cooked wild rice, caramelized onions, and mushroom mixture. Stir in most of the shredded gruyère (save some for topping!). If using, add a spoonful or two of cream or cream cheese to make it extra rich.
- Spoon the filling into each roasted pepper and top with remaining gruyère. Bake at 375°F for another 15–20 minutes until bubbly and golden on top.
- Sprinkle with fresh herbs and serve warm! These pair beautifully with a crisp salad or roasted green beans.
Nutrition
Serving Suggestions
The beauty of these stuffed bell peppers is that the vegetable, protein, and carb portions of the meal are all contained within the pepper. This means that you don’t need to add any side dishes if you don’t want to do the extra prep.
If you have the time and energy, then you can serve it with a lightly dressed side salad.
Expert Tips 🧑🍳

Storage Suggestions
Stuffed Peppers FAQs
Do peppers need to be cooked before stuffing?
We suggest pre-cooking the peppers before stuffing them so the final result is soft and melts in the mouth. If you skip this step, they will still be a little crunchy after baking them with the stuffing in.
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