Vegetarian Stuffed Peppers (with Mushrooms and Feta)
Delicious, vibrant, and healthy, Vegetarian Stuffed Peppers (with Mushrooms and Feta) are the perfect dish for any occasion. Bursting with flavor and color, these stuffed peppers are not only visually appealing but also packed with nutrients. Each bite offers a delightful combination of earthy mushrooms, creamy feta, and aromatic spices. Whether you’re preparing a family dinner, hosting friends, or simply treating yourself to a wholesome meal, this recipe is sure to impress.
Why It’s Crowd-Pleasing
Vegetarian Stuffed Peppers (with Mushrooms and Feta) are incredibly versatile and can be tailored to suit various tastes and dietary preferences. The combination of different textures—from the tender peppers to the hearty rice and the creamy feta—creates a satisfying dish that everyone can enjoy. Plus, they’re gluten-free and can easily be made vegan by omitting the feta or substituting it with a plant-based alternative. The colorful presentation also makes them an attractive addition to any table, making them a hit at gatherings.
Ingredients at a Glance
- 6 fresh bell peppers (any color), tops and bottoms sliced off
- 2 cups cooked brown rice (or 10 oz. package frozen cauliflower rice)
- 4 tsp. olive oil
- 1 onion, finely chopped
- 12 oz. mushrooms, chopped small
- 2 tsp. Greek Seasoning (or a little more to taste)
- Fresh ground black pepper to taste
- 1 1/4 cups crumbled feta cheese
What You’ll Need (Gear)
- Oven: Preheat to 375°F (190°C) for baking the stuffed peppers.
- Skillet: A large skillet is essential for sautéing the filling ingredients.
- Baking dish: A glass or ceramic baking dish will hold the stuffed peppers securely.
- Cutting board and knife: For chopping vegetables and preparing the peppers.
- Mixing bowl: To combine the filling ingredients evenly.
Vegetarian Stuffed Peppers (with Mushrooms and Feta): How It’s Done
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). While the oven heats, carefully slice the tops and bottoms off the bell peppers. This will allow them to stand upright and be easily stuffed. Remove the seeds and membranes from the inside, ensuring they are clean and ready for filling.
Step 2: Cook the Rice
If you are using brown rice, cook it according to package instructions. If you’re opting for frozen cauliflower rice, simply heat it according to the package directions. Set aside once cooked.
Step 3: Sauté the Vegetables
In a large skillet, heat 4 teaspoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent. Next, add the chopped mushrooms to the skillet, cooking until they release their moisture and become tender, about another 5-7 minutes.
Step 4: Season the Mixture
Sprinkle in the Greek seasoning and add fresh ground black pepper to taste. Stir to combine and allow the flavors to meld for an additional 2 minutes. Remove from heat.
Step 5: Combine the Filling
In a mixing bowl, combine the sautéed mushroom and onion mixture with the cooked brown rice (or cauliflower rice) and crumbled feta cheese. Mix well until all ingredients are evenly distributed.
Step 6: Stuff the Peppers
Carefully spoon the filling into each prepared bell pepper, packing it tightly but not overstuffing. Place the stuffed peppers upright in a baking dish.
Step 7: Bake
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on top.
Health-Conscious Tweaks
- For a lower-calorie option, substitute the feta cheese with a low-fat cheese or omit it altogether.
- Incorporate additional vegetables like spinach, zucchini, or kale into the filling for extra nutrients.
- Use quinoa instead of brown rice for a protein-packed alternative.
- Opt for whole grain or gluten-free rice to accommodate various dietary needs.
What Not to Do
- Don’t overcrowd the skillet when sautéing the mushrooms; this can cause them to steam rather than brown.
- Avoid overcooking the peppers; they should retain some bite for the best texture.
- Don’t skip the seasoning! The right amount of Greek seasoning elevates the entire dish.
- Do not stuff the peppers too tightly; they need space to cook evenly.
Prep Ahead & Store
You can prepare these Vegetarian Stuffed Peppers (with Mushrooms and Feta) ahead of time. Assemble the stuffed peppers and store them in the refrigerator for up to 2 days before baking. If you prefer, you can also freeze the unbaked peppers for up to 3 months. To bake from frozen, simply increase the baking time by 10-15 minutes.
Top Questions & Answers
Can I use different types of cheese?
Absolutely! You can substitute feta with goat cheese, mozzarella, or a dairy-free cheese alternative if you prefer.
What can I serve with stuffed peppers?
These stuffed peppers make a complete meal on their own, but they pair wonderfully with a side salad, crusty bread, or a light soup.
How do I know when the peppers are done?
The peppers should be tender and easily pierced with a fork, and the filling should be heated through. A slight char on the tops adds extra flavor!
Can I make this recipe vegan?
Yes! Simply omit the feta cheese or use a plant-based feta alternative for a delicious vegan version of these stuffed peppers.
Cook This Next
- Vegetarian Quinoa Stuffed Zucchini
- Chickpea Salad with Avocado Dressing
- Mushroom Risotto with Spinach
- Mediterranean Pasta Salad
Let’s Eat
As you pull the Vegetarian Stuffed Peppers (with Mushrooms and Feta) from the oven, the aroma fills your kitchen with warmth and comfort. Each bite reveals a perfect harmony of flavors—earthy mushrooms, creamy feta, and the delightful crunch of the bell peppers. This dish not only satisfies your hunger but also nourishes your body, making it an ideal choice for any meal. Enjoy this vibrant and healthy recipe with friends and family, and watch as smiles light up the table. Happy cooking!
Vegetarian Stuffed Peppers (with Mushrooms and Feta)
Ingredients
Equipment
Method
- Start by preheating your oven to 375°F (190°C). While the oven heats, carefully slice the tops and bottoms off the bell peppers. This will allow them to stand upright and be easily stuffed. Remove the seeds and membranes from the inside, ensuring they are clean and ready for filling.
- If you are using brown rice, cook it according to package instructions. If you’re opting for frozen cauliflower rice, simply heat it according to the package directions. Set aside once cooked.
- In a large skillet, heat 4 teaspoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent. Next, add the chopped mushrooms to the skillet, cooking until they release their moisture and become tender, about another 5-7 minutes.
- Sprinkle in the Greek seasoning and add fresh ground black pepper to taste. Stir to combine and allow the flavors to meld for an additional 2 minutes. Remove from heat.
- In a mixing bowl, combine the sautéed mushroom and onion mixture with the cooked brown rice (or cauliflower rice) and crumbled feta cheese. Mix well until all ingredients are evenly distributed.
- Carefully spoon the filling into each prepared bell pepper, packing it tightly but not overstuffing. Place the stuffed peppers upright in a baking dish.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on top.
Notes
- For a lower-calorie option, substitute the feta cheese with a low-fat cheese or omit it altogether.
- Incorporate additional vegetables like spinach, zucchini, or kale into the filling for extra nutrients.
- Use quinoa instead of brown rice for a protein-packed alternative.
