Mushroom stuffed peppers

These mushroom stuffed peppers have a delicious and hearty filling made with mushrooms, quinoa, and walnuts. The final topping of cheese makes them irresistible. They are a great option for a comforting vegetarian dinner.

What's needed to make mushroom stuffed peppers?

To make this stuffed bell peppers recipe you will need the ingredients that are shown below:

Ingredient notes and substitute suggestions

• Bell peppers: I have used yellow and red bell peppers just to make the dish more appealing, you can use regular green bell peppers to make this recipe. However, the green bell peppers don't look very appealing after getting baked.
• Spring onion: If you don't like spring onion, feel free to use fresh herbs of choice like fresh cilantro or parsley.
• Onion: Red, white, or yellow onion, all are fine. Use whichever variety you have. I have used red onion.
• Garlic: Fresh minced garlic cloves will give a stronger flavor but you can use garlic powder too.
• Tomato: I have added chopped fresh tomatoes and tomato paste to the filling. Instead of that you can also use marinara sauce.
• Quinoa: Any variety of quinoa can be used in stuffed peppers. Instead of quinoa, you can also use cooked rice(white or brown rice both are fine), orzo, couscous, or barley.
• Mushrooms: I have used white button mushrooms but cremini mushrooms, portobello mushrooms, or any variety of meaty mushrooms can be used in this recipe.
• Seasonings:  Flavor the stuffing with the seasonings of your choice. I have used dried thyme, red pepper flakes, cumin powder, ground black pepper, and salt.
• Cheese: Any melting cheese is fine. Non-vegans may use vegan cheese or skip adding cheese.
• Walnuts: Use toasted walnuts, they add a nice texture to the stuffing. You can also use chopped almonds, pistachios, pine nuts, or pepitas. Or, if you don't want to add any crunch to the filling, skip it.
• Olive oil: Instead of olive oil, canola oil, sunflower oil, vegetable oil, or butter can also be used.

Other ingredient details and nutritional information are shared in the recipe card.

How to make (step-by-step instructions)?

Mushroom stuffed bell peppers are very easy to make, just follow the simple step-by-step instructions shared below:

Step 1: Rinse quinoa and put it in a saucepan. Add water.

Step 2: Cook uncovered on medium heat for 12-15 minutes or until the water dries up.

Step 3: Turn off the heat and cover the pot. Leave covered for 5 minutes.

Step 4: Fluff with a fork.

Step 5: Vertically cut the bell peppers in half. Remove the stems and seeds. Place the bell pepper halves on a baking tray lined with a baking sheet and brush them with some oil.

Steps 6 and 7: Keep the hollow side of bell peppers down on the baking tray and bake in a preheated oven at 200℃ (400℉) for 8-10 minutes.

Step 8: Heat oil in a large skillet or pan. Add chopped onion and minced garlic. Saute until the onion turns translucent.

Step 9: Add chopped mushrooms and cook on medium-high heat until the moisture released by the mushrooms starts drying up.

Step 10: Add tomato paste, chopped tomatoes, and all the seasonings. 

Step 11: Cook on medium heat for 4-5 minutes or until the tomatoes turn mushy.

Step 12: Add cooked quinoa, chopped walnuts, and green onions.

Step 13: Mix well and turn off the heat.

Step 14: Generously stuff the quinoa mushroom mixture in roasted bell peppers.

Step 15: Spread shredded cheese on top of the peppers.

Step 16: Bake at 200℃ (400℉) for 12-15 minutes or until the cheese melts.

Your delicious mushroom-stuffed bell peppers are ready to be served.

Serving stuffed bell peppers

Serve these vegetarian stuffed peppers hot or warm.

They are filling enough to be enjoyed by themselves but if you want you can serve a side dish with it like a simple salad, garlic bread, and sauteed or grilled vegetables.

Storing, freezing, and reheating

Store the leftovers in an airtight container and refrigerate for up to 4 days.

To freeze, allow the baked stuffed bell peppers to reach room temperature then tightly wrap individual pieces with plastic wrap. Make sure not to leave any part open. Then put all the wrapped peppers in a zip-lock bag or airtight freezer-safe container. Freeze for a maximum of 3 months.

To reheat the frozen stuffed peppers, remove the plastic wrap and directly place them on a baking tray. You don't need to thaw them before reheating. Bake in a preheated oven at 180℃ (350℉) for 25-30 minutes or until heated through.

If the peppers were only refrigerated not frozen then reheat by baking at 180℃ (350℉) for around 15 minutes.

You can also reheat them in a microwave. For that, if the peppers are frozen, defrost them first then place them in a microwave-safe container. Microwave for 2 minutes or until heated well.

Recipe tips, tricks, and variation suggestions

• Every color of bell pepper is fine to be used in this recipe. The color of green bell peppers becomes slightly less appealing after getting baked but you can use them too.
• Instead of quinoa, cooked rice, barley, or couscous can also be added to the mushroom stuffing.
• You can cook quinoa in vegetable stock instead of water to make it more flavorful.
• Adding walnuts is optional, you can skip it or replace it with any other nut of choice.
• You can also add baby spinach, fresh parsley, or cilantro to the stuffing.
• Vegans may skip cheese or use a vegan melting cheese of choice.

Frequently asked question

Can I skip the step of precooking the bell peppers first? 

Yes, you can but then the dish will take a longer time to get cooked. 

Also, if doing that, stuff the filling in uncooked bell pepper halves, put cheese on top, and then cover the baking dish with aluminum foil. Bake covered in a preheated oven at 200℃ (400℉) for around 10 minutes. Then remove the aluminum foil and bake uncovered at 200℃ (400℉) for 12-15 minutes or until the cheese melts.

More vegetarian baked dinner recipes

If you enjoyed these mushroom and quinoa stuffed bell peppers and want to make more easy meatless meals then don't miss to check out the following links:

• Pumpkin rice casserole
• Lentil casserole
• Greek lima bean casserole
• Vegetarian baked pasta
• Baked feta gnocchi
• Enchilada casserole
• Mushroom enchiladas
• Kidney bean enchiladas

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