Smoky Corn and Wild Rice Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Vibrant bell peppers filled with a hearty mixture of wild rice, sweet corn, and smoky spices, baked until tender for a satisfying vegetarian meal. This American-inspired vegetarian recipe, ready in about 75 minutes, pairs bell peppers, wild rice, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large bell peppers
• 1 cup, uncooked wild rice
• 1 cup corn kernels
• 1/2 cup, finely diced red onion
• 2 cloves, minced garlic
• 1 tsp smoked paprika
• 1 1/2 cups vegetable broth
• 2 tbsp tomato paste
• 1/4 cup, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup, crumbled feta cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Cut the top off each bell pepper, remove seeds and membranes, and set aside.
2. Step 2: In a medium saucepan, combine 1 cup uncooked wild rice, 1 1/2 cups vegetable broth, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid absorbed. Fluff with a fork and let cool.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced red onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and 1 tsp smoked paprika, cooking for 1 minute until paste darkens slightly.
5. Step 5: Add 1 cup corn kernels and cook for 2 minutes until heated through. Mix in cooked wild rice, 1/4 cup chopped cilantro, 1/4 tsp black pepper, and 1/2 tsp salt.
6. Step 6: Stuff each bell pepper with rice mixture, pressing gently to pack. Place in baking dish, top with 1/4 cup crumbled feta, and bake for 25 minutes until peppers are tender and filling is heated through.