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rice and mushroom stuffed bell peppers

Creamy Rice and Mushroom Stuffed Bell Peppers

  • 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

Keywords: Creamy Rice and Mushroom Stuffed Bell Peppers, stuffed bell pepper, stuffed yellow bell peppers,