Creamy Rice and Mushroom Stuffed Bell Peppers
Stuffed with creamy rice and savory mushrooms, these Creamy Rice and Mushroom Stuffed Bell Peppers are the perfect meatless meal.
- Total Time1 hour
- Yield4 1x
Ingredients
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
Instructions
- Cook the brown rice according to instructions and set to the side.
- Remove the stem from the bell pepper and slice them in half. Remove seeds and set to the side.
- Remove leaves from fresh cilantro, then chop them into small pieces with a knife or food processor (paid link).
- In a small pan on medium heat, saute mushrooms in olive oil for 5 to 10 minutes.
- Add all ingredients into a large bowl. Mix well.
- Fill each bell pepper half with stuffing and top off with shredded mozzarella cheese.
- 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
Nutrition
- Calories: 333
- Sugar: 8.6g
- Sodium: 839mg
- Fat: 8.2g
- Carbohydrates: 57.1g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 12mg