In my childhood stuffed peppers was one of those recipes my mom was famous for. Her peppers had that perfect crunch but also each bite was so tender. She just knew what she was doing in the kitchen. She made the absolute most delicious stuffed peppers I ever had, that was until I created this dish. Sorry Ma, I wish you could have tasted these.
This recipe includes tender peppers, most nutritious wild rice, organic hummus, crunchy walnuts, melted vegan cheese. It’s just a party in your mouth in every bite. The hummus baked into the wild rice just gives life to these peppers.
There’s just something so special about wild rice. It’s unique texture and maybe it’s just the idea of eating black rice that I love. It has a nice little crunch yet it’s still so fluffy at the same time. Then mixing the wild rice with hummus, it’s just meant to be. The flavors go so well together. The only way you’ll be able to understand is to try this recipe for yourself.
Preheat oven to 400F. Using a baking sheet line it with parchment paper and set aside.
In a skillet on medium-high heat add the mushrooms and cook until just tender.
In a small bowl, combine the wild rice, hummus, cooked mushrooms, walnuts, thyme, rosemary, salt and ground black pepper.
On the prepared baking sheet or dish, arrange bell peppers cut sides up. Drizzle them both with a little olive oil and season sea salt and ground black pepper. Divide the rice mixture between both of the pepper halves. Cover the baking pan with foil and bake for 30 minutes.
Uncover and top the peppers with vegan cheese. Place the peppers back in the oven, this time Broil them on low for 3 minutes. You just want enough time to melt the cheese. Remove the peppers from the oven and garnish with 1 tablespoon of hemp seeds on each pepper. Top with Sriracha if desired
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
|
- 2 Red/Yellow/Orange Bell Peppers halved and seeds removed
- 2 cups Wild Rice cooked
- 1 cup Hummus
- ½ cup Mushrooms diced
- ¼ cup Raw Walnuts crushed
- 1 tablespoon Fresh Thyme
- 1 tablespoon Fresh Rosemary
- Sea Salt to taste
- Ground Black Pepper to taste
- 1 tablespoon Extra Virgin Olive Oil
- Vegan Mozzarella Cheese
- 2 tablespoons Hemp Seeds
Ingredients
|
|
- Preheat oven to 400F. Using a baking sheet line it with parchment paper and set aside.
- In a skillet on medium-high heat add the mushrooms and cook until just tender.
- In a small bowl, combine the wild rice, hummus, cooked mushrooms, walnuts, thyme, rosemary, salt and ground black pepper.
- On the prepared baking sheet or dish, arrange bell peppers cut sides up. Drizzle them both with a little olive oil and season sea salt and ground black pepper. Divide the rice mixture between both of the pepper halves. Cover the baking pan with foil and bake for 30 minutes.
- Uncover and top the peppers with vegan cheese. Place the peppers back in the oven, this time Broil them on low for 3 minutes. You just want enough time to melt the cheese. Remove the peppers from the oven and garnish with a few hemp seeds. Top with Sriracha if desired
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
