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Mushroom stuffed peppers on a baking tray.
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Mushroom stuffed bell 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.
Course Main Course
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 213kcal
Author Vandana Chauhan

Equipment

  • 1 large pan or skillet
  • 1 saucepan with a lid
  • Oven
  • 1 baking tray
  • Knife and chopping board
  • Spatula

Ingredients

  • 3 bell peppers
  • 250 grams button mushrooms roughly chopped, around 3.5 cups
  • 1 small red onion finely chopped
  • 1 medium tomato finely chopped
  • 3 garlic cloves minced
  • 2 stalks spring onion finely chopped
  • 1 tablespoon tomato paste
  • ½ cup uncooked quinoa
  • ¼ cup toasted walnuts roughly chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin powder
  • ½ teaspoon red chili flakes adjust to taste
  • Ground black pepper to taste
  • Salt to taste
  • 1 cup shredded cheese
  • 1.5 tablespoons olive oil
  • 1 cup water to cook quinoa

Instructions

  • Rinse quinoa and put it in a saucepan. Add water and cook uncovered for around 12-15 minutes or until the water dries up. Turn off the heat.
  • Cover the saucepan with a tight lid and don't remove the lid for at least 5 minutes.
  • After 5 minutes, remove the lid and fluff with a fork. Keep cooked quinoa aside.
  • While the quinoa is getting cooked, 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.
  • 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.
  • Heat the remaining oil in a pan. Add chopped onion and minced garlic. Saute until the onion turns translucent.
  • Add chopped mushrooms and cook on medium-high heat until the moisture released by the mushrooms starts drying up.
  • Add tomato paste, chopped tomatoes, and all the seasonings. Cook on medium heat for 4-5 minutes or until the tomatoes turn mushy.
  • Add cooked quinoa, chopped walnuts, and spring onion. Mix everything and then turn off the heat.
  • Generously stuff the mushroom quinoa filling in roasted bell peppers.
  • Spread shredded cheese on top.
  • Bake at 200℃ (400℉) for 12-15 minutes or until the cheese melts.

Video

Notes

  1. 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.
  2. Instead of quinoa, cooked rice, barley, or couscous can also be added to the mushroom stuffing.
  3. Adding walnuts is optional, you can skip it or replace it with any other nut of choice.
  4. You can also add baby spinach, fresh parsley, or cilantro to the stuffing.
  5. Vegans may skip cheese or use a vegan melting cheese of choice.
  6. You can cook quinoa in vegetable stock instead of water to make it more flavorful.
  7. More recipe tips, tricks, and variation suggestions are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 213kcal | Carbohydrates: 19g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 151mg | Potassium: 499mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2302IU | Vitamin C: 83mg | Calcium: 130mg | Iron: 2mg