Baked Apples Stuffed with Wild Rice and Quinoa Recipe | Vegetarian Times Skip to main content

Baked Apples Stuffed with Wild Rice and Quinoa

The stuffing for these baked apples can be made up to two days ahead.



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1 cup mushroom broth
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½ cup wild rice
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¼ cup red quinoa
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2 Tbs. olive oil
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1 cup finely chopped shiitake mushrooms
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¼ cup finely chopped red onion
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1 Tbs. chopped fresh sage
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½ cup low-fat cream cheese, cut into small pieces
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¼ cup dried cranberries, chopped
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4 medium Red Delicious apples
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½ cup grated sharp white Cheddar cheese, optional


1. Preheat oven to 350°F. Bring broth and 1 cup water to a boil in saucepan. Add wild rice, cover, reduce heat to medium-low, and cook 50 minutes. Stir in quinoa, and cook 20 minutes more, or until most of water is absorbed.

2. Heat oil in skillet over medium heat. Add mushrooms and onion, and sauté 7 minutes. Stir in sage and wild rice, and increase heat to medium-high. Cook 2 to 3 minutes, or until liquid has evaporated. Remove from heat, and stir in cream cheese. Fold in cranberries.

3. Halve apples through stem, and scoop out core and seeds, leaving 1/4-inch-thick wall around sides. Fill apple halves with 1/3 cup rice mixture. Place in 11- x 7-inch baking dish. Fill baking dish with 1 cup water, cover tightly with foil, and bake 45 minutes. Uncover apples, sprinkle with Cheddar (if using), and bake 15 minutes more, or until apples are soft and tops are beginning to crisp.

Nutrition Information: 

4 g
Total Fat: 
6 g
Saturated Fat: 
2 g
30 g
8 mg
141 mg
4 g
13 g
Serves 8

Comments on this Recipe

These are AWESOME! Made them for Thanksgiving and they were perfect. So great.

Such a great recipe. I upped the sage and did not use cream cheese and these turned out wonderfully. What is funny is that my husband texted me "I loved those tomato things". He didn't believe me that you could stuff apples!

I made this last night and it was wonderful! I used vegetable broth and Jonamac apples, and they worked fine. I will cut down on the cream cheese next time (or use some goat cheese or silken tofu instead. I highly recommend making the stuffing the day before. My family has requested this for Thanksgiving dinner! It's a filling, healthy comfort food that is definitely a keeper in my book!

Made this Sunday night. Delicious! I subbed millet for the red quinoa as it was what I had on hand. Worked perfectly. Highly recommend!!!

So yummy! I will also cut down the cream cheese. I added chopped walnuts with the cranberries and it's was delicious and gave it a little crunch!

So yummy! I will also cut down the cream cheese. I added chopped walnuts with the cranberries and it's was delicious and gave it a little crunch!

This was delicious. It reminded me of Thanksgiving. I think that next time I might even stuff it with a Wild Rice and Cranberry stuffing. I bought pre-cooked rice so it really cut down on the cooking time. Best recipe I've made in a while.

Anyone tried stuffing acorn squash with this?

Any tips to making this vegan?

To Whom It May Concern: I am on Weight Watchers. When I print out your recipes, the nutritional info and per serving size for info does not print out at the same time. Would it be possible to make the recipes more consumer friendly if the info included nutrional info when printing out? Thank you Ellen Morris

I bet this would work with tofutti cream cheese and cheddar daiya to make it vegan.

What a ridiculous recipe! Scooping out the core, seeds and some of the apple leaving about a 1/4-inch-thick wall around sides. Not only is the cooking time over 1 hour but I'll bet that the prep time is also! If you start this recipe right after lunch it should be ready just in time for supper.

I am in the process of making these and really it doesn't take that long - I substituted the Great Harvest blend from Trader Joe's for the rice etc. I also used less cream cheese, but added some of the apple I cored out. I tasted the stuffing and it is so good. Another substitution - some of my family are not big sage fans so I added Herbs de Provence instead. Really good.

I made this today. The outcome was very tasty but I found the recipe to be quite time consuming. I do not recommend this as a weekday dinner. A few notes, I had to add more water to the rice and quinoa mixture, about a half cup. If I make this again I think I will skip the cup of water added to the baking pan. A grapefruit spoon works well to hollow the apples. The stuffing is so nice, I think chopping up the apples and adding them to the stuffing would be easier than hollowing out apples. I think it would make a nice stuffing for acorn squash.

Great recipe!

Looks fabulous, but I'd use Braeburn, Rome, Honeycrisp, Jonathan or even Golden Delicious before using (ugh!) Red Delicious. The present-day commercial RD is an abomination posing as an apple: no flavor, no aroma, nearly no acid, too much sugar, a nasty bitter undertone, and peel that just begs to get stuck in one's teeth.

I think this stuffing would be fantastic stuffed in butternut or acorn squash as well.

Absolutely delicious! The only deviation was I used veggie broth and soaked dried shitakes in water for the mushroom flavor. From the leftover apple bits, I made applesauce to serve as a side.