Rainbow Stuffed Bell Peppers with Herbed Wild Rice & Lemon Yogurt Drizzle

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🫑 A garden-fresh twist on a classic comfort food—packed with wild rice, herbs, chickpeas, and topped with a zesty yogurt sauce. These stuffed peppers are healthy, hearty, and make the summer garden shine.

👩‍🌾 Why I Love This Recipe

Stuffed peppers are one of those recipes that check all the boxes: easy to prep, endlessly customizable, and perfect for using what’s in season. I especially love this version because it celebrates the colors and flavors of summer in the most satisfying way. Between the garden herbs, protein-packed chickpeas, and zesty lemon yogurt drizzle, it’s both comforting and fresh.

This dish works great as a meatless main or hearty side, and it’s naturally gluten-free. Plus, it’s just plain fun to serve—especially when you use a mix of rainbow-colored peppers. You can prep them ahead, bake a big batch for a crowd, or tuck one into your lunchbox the next day.

🌿 Ingredients

For the Peppers:

• 4 large bell peppers (use a mix of red, orange, yellow)
• 1 tbsp olive oil

For the Filling:

• 2 cups cooked wild rice (or brown rice/quinoa blend)
• 1 (15 oz) can chickpeas, drained and rinsed
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh mint or dill (or both!)
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional: ¼ cup toasted pine nuts or chopped almonds

For the Lemon Yogurt Drizzle:

• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, grated or minced
• Pinch of salt
• Water to thin, if needed

🛠️ Equipment

• Baking dish
• Foil (optional)
• Mixing bowls
• Small whisk or spoon for sauce

🍴 Instructions

1. Prep the Peppers

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes.
• Rub the outsides lightly with olive oil and set them upright in a baking dish. If they won’t stand up, slice a thin piece off the bottom to level them (just don’t cut through!).

2. Make the Filling

• In a large bowl, combine the cooked wild rice, chickpeas, feta, herbs, garlic, lemon juice, olive oil, and salt + pepper.
• Stir gently until everything is well mixed. Add pine nuts if using.

3. Stuff and Bake

• Spoon the filling into each bell pepper, pressing down slightly so they’re packed.
• Pour about ½ cup of water or veggie broth into the bottom of the baking dish to keep them moist.
• Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until the peppers are tender and lightly golden on top.

4. Make the Lemon Yogurt Drizzle

• While the peppers bake, whisk together all drizzle ingredients in a small bowl. Thin with a little water if desired until pourable.

5. Serve and Enjoy

• Drizzle the yogurt sauce over warm peppers or serve it on the side.
• Sprinkle with extra herbs or a pinch of chili flakes for color.

🌟 Tips & Variations

Option	Idea
Make it vegan	Swap the yogurt for coconut yogurt and use dairy-free feta or skip it.
Add more veggies	Toss in chopped spinach, grated zucchini, or sautéed onion to the filling.
Protein boost	Add ground turkey or shredded rotisserie chicken if you’re not keeping it vegetarian.
Spice it up	Add a little harissa, smoked paprika, or red pepper flakes for a kick.

💡 Storage + Reheating

• Fridge: Store leftovers in an airtight container up to 4 days.
• Reheat: Warm in the oven at 350°F or microwave for 1–2 minutes.
• Freezer: These freeze surprisingly well! Wrap each one in foil and freeze up to 2 months. Thaw overnight and reheat.

🛒 Shopping List (Affiliate-Friendly)

• Bell peppers (red, orange, yellow)
• Canned chickpeas
• Wild rice blend
• Feta cheese
• Fresh herbs: parsley, dill, mint
• Greek yogurt
• Lemons
• Garlic
• Olive oil
• Pine nuts (optional)

🛍️ Add these to your garden-to-table pantry or check out my favorite staples for stuffed veggie dishes (coming soon!)

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