Wild Rice-Mushroom Pilaf

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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1 16oz package wild rice
1 cup cranberries
1 pound cremini mushrooms,washed, stemed and diced
1 ea 3 oz package dried wild mushrooms
3 shallots, minced
½ cup flat leaf parsley
Assorted mini peppers., cored, seeded, cut in half.

Coat peppers with olive oil, season with salt and pepper. Arrange on sheetpan lined with parchment paper.
Roast in 375 degree oven for 5 minutes.. Set aside.
Cook rice according to directions on package.
Add cranberries.
While rice is cooking, coat bottom of sauté pan with olive oil and heat over medium high heat.
Add mushrooms and sauté until water from mushrooms is evaporated.
Add shallots and cook for another 1-2 minutes.
Add mushrooms to rice mixture. Toss with parsley.
Stuff peppers with wild rice mixture.

Recipe courtesy of Camille’s Kitchen