Ingredients
Method
- 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. 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.
- 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.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
- Stir in the cooked rice and diced cherry tomatoes, cooking for 2–3 minutes to warm them up. Turn off the heat and mix in the chopped parsley or cilantro. Season with salt and black pepper to taste.
- Carefully spoon the mushroom and rice filling into each par-baked pepper, packing it gently. 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).
Notes
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.