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Stuffed Wild Peppers



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13 oz. Minnesota wild rice
7 1/3 cups water
24 large (8 oz. each) bell peppers (red, yellow, orange or green)
8 lb. 85% lean ground beef
4 cups mixed dried fruit pieces
1 cup finely chopped onion
2 tbsp. ground cinnamon
2 tbsp. salt
2 tsp. black pepper
2 cups white wine or apple juice


  1. 1
    Cook wild rice using one of the following methods: Range: combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 45-55 minutes or until grains just start to open. Steamer: combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
  2. 2
    Cut bell peppers in half lengthwise; remove stem, seeds and membranes. Set aside.
  3. 3
    Brown ground beef and onion in nonstick skillet, drain. In large bowl, combine ground beef and onion with remaining ingredients. Mix in wild rice.
  4. 4
    Lightly mound filling into pepper halves. Place in baking pan. Cover and bake 45-50 minutes. Uncover and bake for an additional 10 minutes or until peppers are tender.


Recipe compliments of the Minnesota Cultivated Wild Rice Council

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preparation methods
cuisines European, Italian, North & South American, Other North American
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