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Rachel White

mushroom vegetarian stuffed peppers recipe

A savory mushroom vegetarian stuffed peppers recipe that delivers rich flavor and hearty texture with minimal effort. This easy dish creates a comforting and satisfying meal perfect for busy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Pepper Base
  • bell peppers halved and seeded
Mushroom Filling
  • cups mushrooms chopped
  • cup rice cooked
  • cup spinach chopped
  • cup onion chopped
  • tbsp olive oil
  • tsp thyme
  • tsp salt
Optional Topping
  • cup cheese shredded
  • tbsp parsley chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Preheat oven to 375°F and place halved peppers on a baking sheet.
  2. Heat olive oil in a skillet and cook mushrooms, onion, and spinach until softened.
  3. Mix cooked vegetables with rice and seasoning until well combined.
  4. Fill peppers evenly with the mushroom mixture, pressing gently.
  5. Top with optional cheese and bake until peppers are tender.
  6. Garnish with parsley and serve warm for best flavor and presentation.

Notes

Cook mushrooms longer for deeper flavor or less for softer texture. Avoid overfilling peppers. Freeze stuffed peppers before baking for convenience. Customize herbs or fillings for variation. Store leftovers refrigerated up to four days and reheat gently.