Mushroom and Goat Cheese Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (assorted colors), halved and seeded
• 1.5 cups cooked wild rice blend
• 10 oz cremini mushrooms, finely diced
• 3 oz goat cheese, crumbled
• 2 cups fresh spinach, chopped
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon smoked paprika
• 1/4 cup vegetable broth
• 2 tablespoons fresh flat-leaf parsley, chopped
• Salt and pepper to taste

Instructions

1. 1

   Preheat oven to 375°F. Brush pepper halves with olive oil inside and out. Place cut-side up in a baking dish. Roast for 15 minutes to par-cook.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook without stirring for 4-5 minutes until well browned. Then stir and cook another 2 minutes.

3. 3

   Add onion and cook until softened, 3 minutes. Add garlic, thyme, and smoked paprika and cook 1 minute.

4. 4

   Add vegetable broth and spinach. Cook until spinach wilts and broth evaporates, about 2 minutes.

5. 5

   Remove from heat. Stir in cooked wild rice and half the goat cheese. Season generously with salt and pepper.

6. 6

   Fill each pepper half with the mushroom-rice mixture, mounding it slightly. Top with remaining goat cheese.

7. 7

   Return to oven and bake for 20-25 minutes until peppers are tender and the tops are golden. Garnish with fresh parsley.