Wild Rice, Lentil and Cranberry Stuffed Bell Peppers (Baked)

How to Make Wild Rice, Lentil and Cranberry Stuffed Bell Peppers (Baked)

1. 1

   Step 1: Cook the wild rice and lentils

   Combine the wild rice, lentils, vegetable broth and 1/2 teaspoon of the salt in a medium pot. Bring to a boil, then reduce heat, cover and simmer until both are tender (about 35–45 minutes); drain any excess liquid, fluff with a fork and set aside to cool slightly.

   For this step

   • 1 cupWild rice blend
   • 3/4 cupBrown or green lentils
   • 3 cupsVegetable broth (or water)
   
2. 2

   Step 2: Prepare the bell peppers

   Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. If you prefer softer peppers, blanch them in boiling water for 3 minutes or place them cut-side up in a shallow baking dish and roast 8 minutes before stuffing.

   For this step

   • 4 piecesLarge bell peppers
   
3. 3

   Step 3: Sauté the aromatics

   Heat the olive oil in a skillet over medium heat, add the chopped onion and a pinch of salt, and sauté until translucent (4–6 minutes). Add the minced garlic and cook 30–60 seconds until fragrant, then remove from heat.

   For this step

   • 2 tablespoonsExtra-virgin olive oil
   • 1 mediumMedium yellow onion, finely chopped
   • 2 clovesGarlic cloves, minced
   
4. 4

   Step 4: Mix the filling

   In a large bowl, combine the cooked wild rice and lentils with the sautéed onion and garlic, dried cranberries, chopped walnuts and the remaining salt and pepper to taste. Stir until evenly mixed; taste and adjust seasoning with more salt or pepper if needed.

   For this step

   • 1/3 cupDried cranberries
   • 1/2 cupChopped walnuts
   
5. 5

   Step 5: Stuff the peppers

   Spoon the filling into each prepared bell pepper, pressing gently to pack, and place them upright in a baking dish. If desired, drizzle a little olive oil over the tops for added moisture and browning.
   
6. 6

   Step 6: Bake and rest

   Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes, then remove the foil and bake an additional 10–15 minutes until peppers are tender and filling is heated through. Let rest 5 minutes before serving.
   

1. Combine the wild rice, lentils, vegetable broth and 1/2 teaspoon of the salt in a medium pot. Bring to a boil, then reduce heat, cover and simmer until both are tender (about 35–45 minutes); drain any excess liquid, fluff with a fork and set aside to cool slightly.
2. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. If you prefer softer peppers, blanch them in boiling water for 3 minutes or place them cut-side up in a shallow baking dish and roast 8 minutes before stuffing.
3. Heat the olive oil in a skillet over medium heat, add the chopped onion and a pinch of salt, and sauté until translucent (4–6 minutes). Add the minced garlic and cook 30–60 seconds until fragrant, then remove from heat.
4. In a large bowl, combine the cooked wild rice and lentils with the sautéed onion and garlic, dried cranberries, chopped walnuts and the remaining salt and pepper to taste. Stir until evenly mixed; taste and adjust seasoning with more salt or pepper if needed.
5. Spoon the filling into each prepared bell pepper, pressing gently to pack, and place them upright in a baking dish. If desired, drizzle a little olive oil over the tops for added moisture and browning.
6. Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes, then remove the foil and bake an additional 10–15 minutes until peppers are tender and filling is heated through. Let rest 5 minutes before serving.