Recipe: Stuffed Peppers with wild rice and bacon

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.