Wild Rice Stuffed Bell Peppers

Instructions

1. Prepare the bell peppers
   Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Reserve the tops for later. Place the hollowed peppers in a baking dish and set aside.
2. Cook the wild rice
   In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice blend, reduce heat to low, cover, and simmer for about 35-40 minutes until the rice is tender and most of the liquid is absorbed. Remove from heat and let stand covered for 10 minutes.
3. Prepare the vegetable mixture
   While the rice is cooking, heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, and sauté for 5 minutes until softened. Add the garlic and cook for another minute until fragrant. Add zucchini and mushrooms, cooking for 3-4 minutes until tender. Stir in the drained diced tomatoes, dried thyme, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
4. Combine filling ingredients
   In a large bowl, combine the cooked wild rice, sautéed vegetable mixture, 1/2 cup of the shredded cheese, and chopped parsley. Mix well and adjust seasoning if necessary.
5. Stuff and bake the peppers
   Generously fill each bell pepper with the wild rice mixture. Place the stuffed peppers upright in the baking dish. Sprinkle the remaining 1/2 cup of cheese over the tops of the peppers. Cover the dish with aluminum foil and bake for 25 minutes.
6. Finish baking
   Remove the foil and continue baking for an additional 10-15 minutes until the peppers are tender and the cheese is golden brown. If desired, you can place the reserved pepper tops on top of each pepper during the last 5 minutes of baking.
7. Serve
   Remove from oven and let stand for 5 minutes before serving. Garnish with additional fresh parsley and serve hot.