Stuffed Peppers with Rice and Mushrooms
These vegetarian stuffed peppers are loaded with a savory rice, mushroom and spinach filling, then baked until tender and lightly charred. Easy, wholesome and ready in just over an hour.
Ingredients
- 6 bell peppers
- 1 cup rice round white rice
- 500 g button mushrooms chopped
- 300 g spinach chopped
- 1 onion diced
- ½ tsp thyme
- 1 tsp oregano
- 1 tsp ground coriander seeds
- 1 tsp sweet paprika
- salt and pepper to taste
- ½ cup parsley chopped
- 2 Tbsps oil
- water
- optional toppings of choice crumbled tofu, crumbled feta cheese, sour cream, tomato paste
Instructions
- Cut the tops off each bell pepper and remove the seeds. Place the peppers upright inside a round baking pan (see photos).
- Heat the oil in a large saucepan.
- Add the chopped mushrooms, rice, diced onion, 1 1/2 cups of water, salt and spices. Saute for 10 minutes.
- Add the spinach and chopped parsley, then cover with a lid.
- Let it cook for 10 minutes, then remove from heat.
- Don't worry if the rice isn't fully cooked. It doesn't have to be, as it will finish cooking in the oven.
- Fill the peppers with the rice mixture.
- Attach the cut tops back onto the peppers using a few toothpicks.
- Add water to the pan around the peppers, just enough to cover about 2/3 of their height.
- Place the pan in the oven and bake for 20 minutes at 375F (190C).
- Before taking them out, turn on the grill/broil function and let them char for 10 minutes.
- Serve with toppings of choice.
Notes
Oven temperature 375F equals about 190C for international readers. The base filling is vegan; only the optional feta and sour cream toppings make it vegetarian, so skip them to keep it plant-based. Leftovers keep in an airtight container in the fridge for up to 3 days and reheat well in the oven or microwave.