Best 4 Stuffed Peppers With Wild Rice And Hummus Recipes

Are you in search of a satisfying and nutritious meal that combines the flavors of the Middle East and the heartiness of American comfort food? Look no further! With stuffed peppers as our culinary canvas, we embark on a culinary journey that weaves together the textures of tender bell peppers, the nutty aroma of wild rice, and the creamy richness of hummus. This exploration of flavors results in a delightful symphony of tastes and textures that will tantalize your palate and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED PEPPERS WITH WILD RICE AND HUMMUS

Stuffed Peppers with Wild Rice and Hummus image

Hummus adds creaminess and protein to this vegetarian dish. For a mild kick, sub in poblanos for the bell peppers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

2 cups cooked wild rice
1 cup hummus
1/3 cup chopped toasted walnuts
1/3 cup chopped fresh parsley
Coarse salt and freshly ground black pepper
Red-pepper flakes
2 halved small bell peppers (seeds removed)
1 tablespoon extra-virgin olive oil

Steps:

Heat oven to 400 degrees. In a bowl, mix 2 cups cooked wild rice, 1 cup hummus, 1/3 cup chopped toasted walnuts, and 1/3 cup chopped fresh parsley. Season with coarse salt and red-pepper flakes.
In a baking dish, arrange 2 halved small bell peppers (seeds removed) cut sides up. Drizzle with 1 tablespoon extra-virgin olive oil and season with coarse salt and freshly ground black pepper. Divide rice mixture among peppers.
Cover with parchment-lined foil and bake until tender, about 30 minutes. Uncover and cook until topping is slightly crisp, about 10 minutes more. Garnish with more chopped toasted walnuts and parsley.

GREEK HUMMUS STUFFED MINI PEPPERS

Greek Hummus Stuffed Mini Peppers image

Add a creamy balance to crunchy sweet peppers with Greek Hummus Stuffed Mini Peppers. Add your favorite herbs to this hummus stuffed mini peppers recipe.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

12 assorted mini sweet peppers (orange, red, yellow)
1/2 cup ATHENOS Original Hummus
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup chopped cucumbers
2 tsp. chives

Steps:

Cut tops off peppers. Remove and discard seeds.
Combine remaining ingredients; spoon into peppers.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 2 g, Protein 4 g

CHICKEN WILD RICE STUFFED RED PEPPERS

Chicken Wild Rice Stuffed Red Peppers image

Something special!

Provided by www.sgdlcq.xyz

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 2h

Yield 8

Number Of Ingredients 9

Ingredients

3 cups chicken broth
1 cup wild rice
cooking spray
1 (26.5 ounce) can cream of mushroom soup
1 pound cubed cooked chicken
½ cup diced carrot
¼ cup diced onion
2 teaspoons red pepper flakes
4 large red bell peppers, halved lengthwise and seeded

Steps:

Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 28.3 g, Cholesterol 30.4 mg, Fat 9.2 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 2.2 g, Sodium 1000 mg, Sugar 6.2 g

BEEF AND RICE STUFFED BELL PEPPERS

Beef and Rice Stuffed Bell Peppers image

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Provided by Chef John

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

Ingredients

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g

Tips:

Choose the right peppers: Bell peppers are the most common type of pepper used for stuffing, but you can also use poblano, jalapeño, or Anaheim peppers. Just make sure the peppers are large enough to hold the filling and have a sturdy structure.
Cook the rice ahead of time: Wild rice takes longer to cook than white or brown rice, so it's best to cook it ahead of time. This will save you time when you're assembling the stuffed peppers.
Use a variety of vegetables: The more vegetables you use, the more flavorful the filling will be. Some good options include onions, celery, carrots, zucchini, and spinach.
Season the filling well: Don't be afraid to add plenty of herbs, spices, and salt and pepper to the filling. This will help to bring out the flavors of the vegetables and rice.
Stuff the peppers tightly: The tighter you stuff the peppers, the less likely they are to fall apart during cooking. Use a spoon or your hands to pack the filling into the peppers.
Bake the peppers until they are tender: The cooking time will vary depending on the size of the peppers and the type of rice you are using. Cook the peppers until they are tender and the rice is cooked through.

Conclusion:

Stuffed peppers are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are also a great way to use up leftover rice and vegetables. With a little planning and preparation, you can easily make stuffed peppers that are sure to please everyone at the table.