A red bell pepper can add crunch and color to any recipe, but its sweet, distinctive zest can stand on its own, brightening your plate with vibrant color and flavor. These vegetarian stuffed peppers are a technicolor treat and a filling main course. Plus, they’re gluten, grain and dairy free! This version skips the rice in favor of chickpea risoni pasta, which mingles with mushrooms, garlic, onion and fresh parsley for a plant-based meal that is bursting with vegetable goodness.
Wild “Rice” Stuffed Peppers
- 1 10.6 oz. box Explore Cuisine Organic Chickpea Risoni
- 5 large red bell peppers
- Olive oil to drizzle
- 3 Tbsp. Nutiva Buttery Coconut Oil
- 1/2 cup mushrooms diced
- 2 tsp. garlic minced
- 1/2 brown onion diced
- 2 Tbsp. fresh parsley diced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Preheat oven to 425 degrees F.
Cook chickpea risoni according to package directions, ensuring water is boiling before adding pasta. Drain and set aside.
Cut tops off peppers and remove seeds. Arrange pepper bottoms and tops on baking tray, drizzle with olive oil and bake 15 minutes.
In medium pot over medium heat, add buttery oil. Sauté mushrooms, onion, garlic, parsley, salt and pepper 3 minutes or until translucent.
Stir in risoni until well combined.
Remove peppers from oven and fill with rice mixture.
Increase oven temperature to 450 degrees F and bake for another 15 minutes.
Sprinkle with fresh parsley and replace pepper tops.