The Appu Chronicles

Recipe: Stuffed Peppers with wild rice and bacon

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We’ve just had dinner and it was delicious. Stuffed peppers with wild rice, bacon, mascarpone, mushrooms and cheese. AND it sticks to my all important rule of Domestic Goddessness – Thou shall not hang around in the kitchen for too long


  • 2 peppers, sliced into half and de-seeded
  • Wild rice – I bought a packed of cooked rice but i could have just as easily cooked it from scratch.
  • Bacon lardons (or pancetta / sausages)
  • A few mushrooms chopped
  • A small onion chopped
  • Herbs of your choice – I used rosemary, tarragon and basil
  • Salt to taste
  • Mascarpone
  • 1 tbsp olive oil
  • Cheddar Cheese
  • Breadcrumbs
  • 1 tsp Garlic paste or a clove of ginger chopped


  • Chop the onions and mushrooms
  • Heat a frying pan; add oil, garlic and onions – fry till the onions soften
  • Add lardons and herbs and cook for about 3 minutes
  • Add mushrooms, rice and salt and cook for a few more minutes
  • Add a splash of water if you think it looks too dry but don’t go mad
  • Better yet, add a splash of sherry or wine
  • Cook for another 5 minutes and the stuffing is ready
  • Preheat the oven to 200 degrees / 400 Fahrenheit – Gas Mark 6
  • Line a baking tray with parchment paper
  • Stuff the peppers with the rice stuffing, add some grated cheese and top with bread crumbs.
  • Cook for about 25 minutes


This is a very versatile dish and great for using up leftovers; leftover mince and potatoes might would make a lovely stuffing.

Laurence suggested using large Portobello mushrooms as an alternative to peppers and I will try that tomorrow.

Suggestions for the stuffing are welcome!

Thanks for stopping by.

One Reply to “Recipe: Stuffed Peppers with wild rice and bacon”

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