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Wild Rice Stuffed Bell Pepper

Your stuffed pepper tonight is actually two peppers, just an  FYI… well, not two peppers, but two pepper halves. So one pepper total. ½ + ½ = 1. Right? That’s some tricky math, folks. We filled these little pepper boats with a tasty blend of Fat Moon mushrooms, Swiss chard, Parmesan, chickpeas and panko. We think stuffing pepper halves instead of whole peppers leads to a better filling to pepper ratio. (More math, we’re sorry!!!) The stuffing is the best part so we know y’all want a lotta that. Before you dig into your pepper boats, don’t forget to drizzle that saffron honey. Just a leeeeeetle bit to start, cus that stuff is strong. A little goes a long way. Chow time! <3

Total prep time: 7 minutes

What’s in your bag:

  • Stuffed pepper
  • Saffron honey 

What you’ll need from home:

  • Aluminum foil lined sheet tray (optional)
  • Olive oil (optional)

The Stuffed Pepper: 

Oven or microwave, you pick! 

Oven (recommended): 

  1. Remove the ramekin of saffron honey and place to the side.
  2. Remove the pepper halves from the box and place on an aluminum foil lined sheet tray. 
  3. Toss the pepper halves in the oven at 350F for 10-15 minutes or until heated through. You might need 5 minutes more, just give it a peek and assess. If they look all steamy and hot, they’re good to go! 


  1. If you’re going the microwave route, remove the ramekin of saffron honey and pop the pepper halves and quinoa in the microwave for 2-3 minutes.

Assembly time! Place your pepper halves on your plate. Drizzle the saffron honey over the pepper, snap a cute pic, and dig in! 

And that’s it! Dinner solved, dinner served. #weareWECO

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