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!

rice and mushroom stuffed bell peppers

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.

casserole dish with stuffed mushrooms with baked bell pepper caps in the background

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:

stuffed bell pepper ingredients
  • 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!

taking a bite of stuffed bell pepper with fork

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!

stuffed yellow bell pepper with baked cap on

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

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rice and mushroom stuffed bell peppers

Creamy Rice and Mushroom Stuffed Bell Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Eric Jones
  • Total Time: 1 hour
  • Yield: 4 1x


Stuffed with creamy rice and savory mushrooms, these Creamy Rice and Mushroom Stuffed Bell Peppers are the perfect meatless meal.


Units Scale
  • 4 yellow bell peppers
  • 8 oz Baby Bella mushrooms
  • 1 cup organic brown rice
  • 1 cup fresh cilantro
  • 1 cup mozzarella cheese, shredded
  • 10 oz cream of mushroom
  • 10 oz cream of celery
  • 2 tsp minced garlic
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp ground thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt


  1. Cook the brown rice according to instructions and set to the side. 
  2. Remove the stem from the bell pepper and slice them in half. Remove seeds and set to the side.
  3. Remove leaves from fresh cilantro, then chop them into small pieces with a knife or food processor (paid link).
  4. In a small pan on medium heat, saute mushrooms in olive oil for 5 to 10 minutes.
  5. Add all ingredients into a large bowl. Mix well. 
  6. Fill each bell pepper half with stuffing and top off with shredded mozzarella cheese. 
  7. Place on baking sheet (paid link) and bake for 35 minutes at 375 degrees. Allow to cool then serve.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Comfort Food
  • Method: Baking
  • Cuisine: American


  • Calories: 333
  • Sugar: 8.6g
  • Sodium: 839mg
  • Fat: 8.2g
  • Carbohydrates: 57.1g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 12mg

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  1. This is delicious!!! Everyone loved it in my family. I had extra stuffing and put them in muffin cups and baked them along with the stuffed peppers. It was so good with eggs the next morning.

    1. Eric Jones says:

      Thanks, Amanda! I’ll need to try that muffin cup idea!

  2. My wife found this recipe and I wanted to give it a try, I doubled everything because we have a big family…I also added Hamburger to it ( don’t hate me) I am from the south also and never had a non meat stuffed Bell Pepper. Let me say these are AMAZING!! the stuffing alone, could be eaten by itself! Will definitely make again!!

    1. Eric Jones says:

      Thanks a lot for sharing Chris! Really glad you enjoyed it!