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

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings

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
  • 1/2 cup crumbled feta cheese
  • 1/4 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: 1/4 cup toasted pine nuts or chopped almonds

For the Lemon Yogurt Drizzle

  • 1/2 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

Instructions
 

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