Stuffed peppers filled with smoky oyster mushrooms and fluffy rice offer a delightful blend of textures and flavors, perfect for a cozy dinner or meal prep option.
This recipe provides a vegan, gluten-free meal, combining earthy mushrooms, fresh herbs, and hearty rice into tender bell peppers.
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Ingredients
For the Stuffed Peppers
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups oyster mushrooms, chopped (or shiitake, cremini)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for a bit of heat)
- 1 cup cooked rice (white, brown, or wild rice)
- 1/2 cup cherry tomatoes, diced
- 1/4 cup fresh parsley or cilantro, chopped
- Salt and black pepper, to taste
For Garnish
- 1/4 cup vegan shredded cheese (optional, for a creamy finish)
- Fresh parsley or cilantro leaves
- Sliced avocado (optional)
Instructions
Step 1: Prepare the Bell Peppers
Begin by preheating your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and white membranes inside. Keep the tops if you’d like to use them as lids for presentation.
Place the peppers on a baking tray lined with parchment paper. Lightly brush or drizzle olive oil on the peppers, then bake for about 10 minutes until they start softening. This step makes them more tender, allowing the flavors to meld when stuffed.
Step 2: Prepare the Smoky Oyster Mushroom Filling
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until it softens and turns translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
Increase the heat slightly and add the chopped oyster mushrooms. Sauté for 5–6 minutes, stirring occasionally, until the mushrooms turn golden and release their moisture. This process helps create the smoky, meaty flavor that complements the dish.
Sprinkle smoked paprika, cumin, and chili powder over the mushrooms. Stir well, letting the spices coat the mushrooms and onions. Cook for another 2–3 minutes until the spices are aromatic and fully incorporated.
Stir in the cooked rice and diced cherry tomatoes, cooking for 2–3 minutes to warm them up. The tomatoes add a burst of freshness, balancing the smoky richness of the mushrooms.
Turn off the heat and mix in the chopped parsley or cilantro. Season with salt and black pepper to taste.
Stuff and Bake the Peppers
Carefully spoon the mushroom and rice filling into each par-baked pepper, packing it gently. If you’re using the vegan shredded cheese, sprinkle a bit on top of each stuffed pepper.
Return the filled peppers to the oven and bake for 20–25 minutes until the peppers are tender and the cheese melts and bubbles slightly (if added).
Remove the peppers from the oven, garnish with extra parsley or cilantro, and, if desired, a few avocado slices on the side. Serve warm and enjoy the savory, smoky flavors!
Tips for the Perfect Stuffed Peppers
Mushroom Alternatives: Substitute oyster mushrooms with shiitake or portobello mushrooms if you prefer. Both varieties also provide a rich, earthy flavor and absorb the smoky spices well.
Rice Options: For added texture, use wild rice or a blend of grains like quinoa or farro. For a low-carb option, substitute rice with cauliflower rice, adjusting the cooking time as needed.
Add Some Heat: If you enjoy a spicy kick, include a pinch of cayenne pepper or top the peppers with a dash of hot sauce before serving.
Make it Cheesy: Try adding a sprinkle of nutritional yeast for a cheesy flavor without the dairy. Nutritional yeast also enhances the umami flavor of the mushrooms.
Storage and Reheating
Stuffed peppers store well and make a great meal prep option. Here’s how to keep them fresh:
- Refrigeration: Place the cooled peppers in an airtight container and store them in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or in the microwave for 2–3 minutes.
- Freezing: Stuffed peppers can also be frozen. Allow them to cool, then wrap each pepper individually in plastic wrap before placing them in a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer. Thaw in the fridge overnight before reheating.
Why You’ll Love This Recipe
- Vegan and Gluten-Free: This recipe offers a wholesome, plant-based meal that accommodates vegan and gluten-free diets.
- Easy to Customize: Switch up the grains, add different vegetables, or adjust the seasonings based on your preference.
- Flavorful and Satisfying: The smoky mushrooms paired with fresh herbs and juicy tomatoes create a satisfying, umami-packed filling perfect for dinner or lunch.
- Great for Meal Prep: These stuffed peppers store and reheat beautifully, making them a convenient option for busy weeks.
FAQs
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the mushroom and rice filling a day in advance. Store it in an airtight container in the refrigerator, and then stuff and bake the peppers when you’re ready to serve.
What Can I Serve with Stuffed Peppers?
These stuffed peppers work well as a standalone dish, but you can serve them with a side salad, crusty bread, or steamed vegetables for a fuller meal.
Are Oyster Mushrooms Necessary?
Oyster mushrooms provide a uniquely rich and smoky flavor that adds depth to the dish. However, you can use other mushrooms, such as button or cremini, if you can’t find oyster mushrooms. Just adjust the cooking time slightly as needed.
Nutritional Information (per serving)
This recipe provides approximately:
- Calories: 220
- Protein: 7g
- Fiber: 6g
- Fat: 8g
- Carbohydrates: 28g
Final Thoughts
Stuffed peppers with smoky oyster mushrooms and rice deliver a satisfying balance of flavors and textures, appealing to vegan, gluten-free, and meat-loving eaters alike. From the soft, tender bell peppers to the savory mushroom filling, each bite feels warm and nourishing. Whether you’re making these for a family dinner or as a prep-ahead meal for the week, this recipe proves that plant-based food can be deliciously hearty.
