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Stuffed Peppers | The Only Stuffed Peppers Recipe You Will Ever Need!

This is the only stuffed peppers recipe you will ever need! It’s extremely easy to make, healthy and most of all…delicious! 

This is a recipe both vegetarians and omnis will love! It is incredibly easy to make, has a great stuffing and also the lovely flavor of charred bell peppers! You should know that this isn’t a quick recipe, it will take you about an hour to make, but the actual prep part takes no longer than half an hour, so it’s more than ok in my opinion.

stuffed peppers recipe
Tip! Use red or orange bell peppers for this vegan recipe. The green ones are quite bland. Also, use white, round-shaped rice. I tried a similar stuffed bell peppers recipe with brown rice too, and even though it is good, I like the texture of white rice better. It’s a lot fluffier. 🙂

You can add various toppings to this recipe, to make it even better. You can opt for dairy-based toppings, such as crumbled feta cheese or sour cream, or choose the vegan alternatives – crumbled tofu or tomato paste.

Let me know how this recipe turned out for you! You can share your photos on Instagram and tag me at @gourmandelleblog or use the hashtag #gourmandelle. 🙂

stuffed peppers recipe

stuffed peppers recipe

Yield: 6

Stuffed Peppers | The Only Stuffed Peppers Recipe You Will Ever Need!

stuffed peppers ardei umpluti reteta vegetariana

This is the only stuffed peppers recipe you will ever need! It's extremely easy to make, healthy and most of all...delicious!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 6 bell peppers
  • 200g (1 cup) rice - I used round white rice
  • 500g (2 cups) button mushrooms, chopped
  • 300g (10 cups) spinach, chopped
  • 1 large onion, diced
  • ½ tsp thyme
  • 1 tsp oregano
  • 1 tsp ground coriander seeds
  • 1 tsp sweet paprika
  • salt and pepper, to taste
  • 15g (½ cup) parsley, chopped
  • 2 Tbsps oil
  • water
  • optional toppings of choice - crumbled tofu, crumbled feta cheese, sour cream, tomato paste.


  1. Cut the tops of each bell pepper. Remove the seeds and place them in a standing position, inside a round pan. See photos.
  2. Heat oil in a large saucepan.
  3. Add chopped mushrooms, rice, diced onion, 1 1/2 cups of water, salt and spices. Saute for 10 minutes.
  4. Add spinach and chopped parsley. Cover with a lid.
  5. Let it cook for 10 minutes, then remove from heat.
  6. Don't worry if the rice is not fully cooked. It doesn't have to be. It will cook in the oven.
  7. Fill the peppers with the composition.
  8. Attach cut tops to the peppers, using some toothpicks.
  9. Add water in the pan in which you placed the peppers, just enough to cover 2/3 of their height.
  10. Place the pan in the oven and let them cook for 20 minutes, at 375F.
  11. Before taking them out of the oven, turn on the grill function and let them char for 10 minutes.
  12. Serve them with toppings of choice.

Nutrition Information



Amount Per Serving Calories 240Total Fat 5.5gCarbohydrates 41gProtein 6.5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

stuffed peppers recipe


Sunday 29th of July 2018

Exactly like my grandma used to make them. Perfect each and every time! Thanks for sharing


Thursday 2nd of August 2018

You're welcome! :D


Saturday 11th of November 2017

@Sally, as far as I am aware only Americans use cups, whereas everyone else is OK with other measuring systems. As we can convert your measuring system when cooking, I believe you can do the same.


Saturday 22nd of October 2016

Love the charred bits. That is what attracted me to the recipe and wanting to make it. Thanks for posting.


Thursday 3rd of November 2016

Yes, they're the best! I LOVE charred peppers salad, with a little bit of vinegar and garlic, that's why I thought of blending these two recipes together. Charring increases their flavor. :)


Wednesday 31st of August 2016

The main part of the recipe is wonderful no need to ruin it with charring.


Wednesday 31st of August 2016

Hi April! You can just skip the charring part if you don't like it. Simple. :)

Sally Waite

Wednesday 24th of August 2016

Wish you used cup, 1/2 cup, etc rather than gram. Thanks for your scrumptious recipes!


Saturday 22nd of October 2016

500 grams of mushrooms is equal to 4 cups.


Sunday 28th of August 2016

I used cups for rice, but the mushrooms and spinach were packaged so it was easier for me to just say the quantity that was on the packages. I am still getting used to using cups instead of grams. :)

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