📖 Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures the peppers cook evenly.
2. Prepare the Bell Peppers: Wash the bell peppers thoroughly. Slice them in half lengthwise and carefully remove the seeds and membranes. A small spoon or paring knife can be helpful for this step. I like to use a variety of colors (red, yellow, orange) for a visually appealing dish, but green works just as well.
3. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5-7 minutes. Stir occasionally to prevent burning. The aroma at this stage is just heavenly – a promise of the deliciousness to come.
4. Cook the Sausage (if using): If you're using sausage, add it to the skillet with the onions and garlic. Break it up with a spoon and cook until browned, about 7-10 minutes. Drain any excess grease. Sometimes, I’ll use Italian sausage for a spicier kick. But feel free to use whatever kind of sausage you have on hand.
5. Add Mushrooms and Wild Rice: Add the sliced mushrooms and cooked wild rice to the skillet. Stir well to combine with the sausage and aromatics. Cook for another 5-7 minutes, until the mushrooms are tender and have released their moisture. I love the earthy flavor the mushrooms bring, but you could also add other veggies like zucchini or spinach.
6. Incorporate Flavor Enhancers: Stir in the chopped fresh parsley, thyme, and vegetable broth. Season with salt and black pepper to taste. I find that a generous pinch of each really brings out the flavors. Taste and adjust the seasoning as needed. For a bit of heat, a pinch of red pepper flakes is a nice touch.
7. Combine Stuffing Ingredients: Remove the skillet from the heat. Stir in the grated Parmesan cheese (if using). The Parmesan adds a lovely savory note and helps bind the stuffing together. If you're not a fan of Parmesan, you could use another hard cheese like Asiago or Pecorino Romano.
8. Stuff the Peppers: Arrange the bell pepper halves in a 9x13 inch baking dish. Spoon the wild rice mixture evenly into each pepper half, packing it gently. Don’t overstuff them, or the filling might spill out during baking. If you have any leftover stuffing, you can bake it in a separate dish alongside the peppers.
9. Add a Touch of Moisture: Pour the remaining vegetable broth into the bottom of the baking dish. This helps keep the peppers moist and prevents the stuffing from drying out. You can also add a splash of white wine for extra flavor.
10. Bake: Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the stuffing is heated through. The peppers should be slightly softened and the tops of the stuffing lightly browned.
11. Garnish and Serve: Remove the baking dish from the oven. Let the stuffed peppers cool for a few minutes before serving. Garnish with additional chopped fresh parsley, if desired. These are fantastic served on their own or as a side dish with a simple salad.