Rice & Mushroom Stuffed Bell Peppers

Perfect for Meatless Mondays or any day of the week, my Creamy Rice and Mushroom Stuffed Bell Peppers will be right on time. Enjoying a healthier meal doesn’t mean you have to sacrifice taste and these savory vegetarian stuffed bell peppers deliver!

Many people cook with bell peppers, with green bell peppers being the most commonly used. However, there are also red, yellow, and orange bell peppers and there are differences in the varieties.

Green bell peppers tend to be more bitter, and on a scale of sweet to very sweet, orange follows, and yellow is next up, with the ripest and sweetest being red bell peppers.

On the health side, bell peppers help prevent multiple chronic diseases and maintain eye health. But the health benefits of this recipe don’t stop there. Let’s talk about mushrooms because I love them so much! Mushrooms contain potent antioxidants and boost your immune system. And you can’t go wrong with fresh cilantro either, as it also contains antioxidants and aids in weight loss.

These stuffed mushrooms are easy to make, have the perfect texture, and keep well so that you can enjoy them more than once during a given week. And because they store well, they can be made ahead and used for your weekly meal prep.

Ingredients you’ll need:

• For this recipe, I used yellow bell peppers. They are great as the base for stuffed bell peppers, and they look great too!
• I add mushrooms to many of my dishes. Baby Bella (cremini) mushrooms add a robust, savory flavor to the stuffed bell peppers. You can also use white button mushrooms for a slightly less pronounced earthy flavor.
• You’ll also need brown rice. It not only makes the meal fulfilling but it’s the perfect base for the cream of mushroom and cream of celery.
• Shredded mozzarella cheese is a must, along with fresh cilantro and minced garlic.
• And for seasoning, you’ll need black pepper, oregano, ground thyme, garlic powder, and sea salt.

Making vegetarian stuffed bell peppers:

To prepare, begin by removing the stem and seeds from the bell peppers. Chop your fresh cilantro in a food processor (paid link) or finely with a knife.

Cook your brown rice according to instructions and set it to the side when done. Saute your mushrooms for 5 to 10 minutes.

Add all ingredients into a large bowl and mix well.

Once you stuff your bell pepper halves with the mushroom and rice mixture, bake for 35 minutes at 375 degrees.

The only thing left to do is dig in!

I can’t express my love for bell peppers and mushrooms enough, so I will always be slightly biased towards them, but I’ll admit that this is a fantastic dish. If you want to go meatless, love stuffed bell peppers, or if creamy rice is calling your name, give this Creamy Mushroom Stuffed Pepper recipe a try, and you will not regret it. Enjoy!

Looking for more veggie-forward or meatless meals? You should also check out my:

• Roasted Butternut Squash Risotto
• Creamy Mushroom Stroganoff
• Cheesy Polenta with Spring Vegetables
• Vegetarian Eggplant Lasagna
• Spicy Black Bean Burger
• Roasted Garlic & Spinach Parmesan Pizza

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