Description
Mushroom stuffed bell peppers are a wholesome and delicious dish that combines the earthy flavors of sautéed mushrooms with the sweetness of roasted bell peppers. Each vibrant pepper is generously filled with a savory mixture of vegetables, cheese, and spices, creating a comforting meal perfect for busy weeknights or gatherings. This recipe is not only nutritious but also visually appealing, making it an excellent choice for impressing family and friends.
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup diced mushrooms (button or cremini)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 2 tsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds. Place them upright in a baking dish.
- In a skillet over medium heat, add olive oil. Sauté onions and garlic until translucent (about 3 minutes). Add diced mushrooms and cook until tender.
- In a large bowl, combine sautéed veggies with cooked rice, shredded cheese, and Italian seasoning. Mix well.
- Generously spoon the filling into each bell pepper until overflowing.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is bubbly.
- Serve warm with fresh herbs on top for garnish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 200g)
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg