Mushroom & Wild Rice Umami Bomb Stuffed Peppers

Mushroom & Wild Rice Umami Bomb Stuffed Peppers

Amy Hand

Amy Hand

Amy worked as the head pastry chef at multiple restaurants in South Africa. She now shares her professional insights about cooking and kitchen tools here at The Skillful Cook.

These stuffed bell peppers are full of delightful umami flavor. The rice is a light filling that provides perfect vessel for juicy mushrooms and melted cheese.

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.

you are going to love these mushroom and wild rice stuffed peppers

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. 

This dish is sure to become one of your favorite vegetarian meals

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.

The bell peppers are soft, sweet vessels that work so well with a variety of fillings

Why you will love this Stuffed Peppers recipe…

  • Deliciously savory- The cheese, rice, and mushroom combo is a delicious combination.
  • Filling and satisfying- No meat needed!
  • Caramelized onions– They add a hint of sweetness that works flawlessly with the sweet pepper and savory filling.
  • Melted cheese- A succulent topping and a melty filling.
  • Looks great- Brightly coloured and topped with melted cheese? What more could you want?
Why you will love this Stuffed Peppers recipe
Mushroom & Wild Rice Umami Bomb Stuffed Peppers Recipe

Mushroom & Wild Rice Umami Bomb Stuffed Peppers

These stuffed bell peppers are full of delightful umami flavor. The rice is a light filling that provides the perfect vessel for the juicy mushrooms and melted cheese.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 4
Calories 425 kcal

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

  • Mushroom & Wild Rice Umami Bomb Stuffed Peppers 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.
  • Mushroom & Wild Rice Umami Bomb Stuffed Peppers Recipe Instruction - Roast for about 15–20 minutes
  • 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!
    Mushroom & Wild Rice Umami Bomb Stuffed Peppers Recipe Instruction - Caramelize the Onions
  • 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.
  • Mushroom & Wild Rice Umami Bomb Stuffed Peppers Recipe Instruction - mix all the fillings
  • 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.
    Mushroom & Wild Rice Umami Bomb Stuffed Peppers Recipe Instruction - Stuff & Bake
  • Sprinkle with fresh herbs and serve warm! These pair beautifully with a crisp salad or roasted green beans.
    Mushroom & Wild Rice Umami Bomb Stuffed Peppers Recipe Instruction - Serve and Garnish

Nutrition

Calories 425kcal (21%)Carbohydrates 49g (16%)Protein 20g (40%)Fat 19g (29%)Saturated Fat 7g (44%)Polyunsaturated Fat 2gMonounsaturated Fat 8gCholesterol 36mg (12%)Sodium 337mg (15%)Potassium 952mg (27%)Fiber 8g (33%)Sugar 11g (12%)Vitamin A 5468IU (109%)Vitamin C 214mg (259%)Calcium 378mg (38%)Iron 2mg (11%)
Keyword Stuffed Bell Peppers, Stuffed Peppers
Tried this recipe?Let us know if you liked it in the comments below!

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 🧑‍🍳

  • Use a mix of mushrooms. This adds texture and a depth of flavor.
  • Use a precooked rice pack. This will save a lot of time.
  • Great for meat prep. Pop them in the fridge after stuffing and bake just before serving.
  • Make it gluten-free. Swap the soy sauce for tamari.
serve it with a lightly dressed side salad

Storage Suggestions

  • To store- Allow the bell peppers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
  • To reheat- Place the bell peppers on a baking sheet and reheat them at 350°F for ten minutes or until fully warmed through.

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.

Amy Hand
About the author
After finding the chef life a little too high-paced, Amy decided to take her cooking skills and use them to teach others through food writing. She uses her knowledge as a pastry chef and experience as a head chef to write articles that are engaging and helpful while being as entertaining as possible.

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