Vegetarian stuffed peppers are a true comfort food. It’s a huge bonus that they are easy to make. Simply halve a few fresh bell peppers and stuff them with a flavorful, veggieful filling. Bake until the peppers are tender and the filling is steaming.
For this stuffed pepper recipe, I used leftover cooked rice as the base of the filling. (I used Jasmine brown rice, but cooked white rice would also work.) A mix of onion, garlic, mushrooms and a splash of soy sauce add savory rich flavor. To keep the stuffed peppers light and healthy, only a small handful of cheese is added.
Easy Vegetarian Stuffed Peppers with Rice and Mushrooms Recipe
1 tablespoon olive oil
1/2 cup chopped onion
1 package (8 ounces) fresh crimini mushrooms, coarsely chopped
2 cloves garlic, finely chopped
1 cup cooked brown or white rice
1 tablespoon tamari (soy sauce)
1/4 teaspoon dried thyme leaves
fine sea salt and freshly ground black pepper
2 medium red, green or yellow bell peppers (about 6 ounces each)
1/4 cup shredded Colby-Jack cheese
Preheat oven to 375 degrees F.
In a large (10-inch) nonstick skillet, heat oil over medium heat. Add onion, cook 3 to 4 minutes until softened, stirring frequently. Add mushrooms; cook 5 to 6 minutes until mushrooms are tender and liquid has evaporated, stirring occasionally. Add garlic, cook and stir until fragrant, about 1 minute. Remove from heat. Add cooked rice, tamari and thyme; mix well. Season to taste with salt and black pepper.
Cut bell peppers in half lengthwise; remove and discard seeds and ribs. Spoon rice mixture into bell pepper halves. Arrange stuffed bell peppers in a 2-quart square baking dish. Cover with foil. Bake 40 to 45 minutes until peppers are tender when pierced with a fork. Sprinkle with cheese and bake, uncovered, 2 to 3 minutes more until cheese is melted.
Makes 4 stuffed pepper halves
Tip: For vegan stuffed peppers, omit the cheese or use a vegan cheese alternative.