From the chili we made earlier in the week we have had 3 meals! Chili the first night, chili potatoes, and now Vegetarian Stuffed Peppers.
Verdict: My daughter is not a fan of rice, especially wild rice. But, cooking it in the chili gave it great flavor. Make sure your rice is fully cooked and tender before adding to the peppers. If you have extra chili stir it into the rice mixture before stuffing the peppers to make them “saucier.”
I served this with a green side salad to complete the meal.
4 cups vegetarian chili (we used leftovers from Vegetarian Slow Cooker Chili)
1 cup water
1 cup wild rice
1/2 cup mozzarella cheese, shredded
Parmesan cheese, shredded for topping if desired
Wash the peppers and slice off the tops. Slice peppers in half vertically to make 2 bowls. Remove seed and membranes from pepper. Brush lightly with olive oil and place on a rimmed baking sheet lined with parchment paper cut side up.
Add chili, water, and wild rice to a medium/large saucepan over medium-high heat. Reduce heat to medium/medium-low to allow to simmer for 45 minutes or until cooked through. Stir rice often and if it seems there is not enough liquid add just a bit of water to the pan as needed. You do not want it too soupy but rather cook off as the rice cooks. When the rice is tender remove from heat.
Evenly stuff the peppers with the rice mixture packing the filling in if necessary. Cover with aluminum foil.
Cover and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture.
Uncover and sprinkle with cheese and bake for 3-5 minutes until cheese is melted. You can also put under broiler for 1-2 minutes to brown if desired.