Stuffed peppers are always a crowd-pleaser, and when filled with a savory mushroom and vegetable medley, they transform into an irresistible vegetarian main course. This Mushroom Stuffed Peppers recipe highlights the earthy, rich flavor of mushrooms combined with wholesome ingredients like rice, cheese, and herbs. It’s an easy, customizable dish that works beautifully for weeknight dinners or as a show-stopping centerpiece at a gathering.
Let me guide you through this simple recipe, packed with flavor and nutrients!

Why You’ll Love This Mushroom Stuffed Peppers Recipe
- Rich, hearty flavor: Mushrooms provide a meaty, umami-rich taste, making these stuffed peppers satisfying even without meat.
- Wholesome and nutritious: Packed with fiber, protein, and vitamins from fresh vegetables and grains.
- Quick and easy: Perfect for busy days, with minimal prep and simple ingredients.
- Customizable: You can tweak the filling to suit your taste or dietary preferences.
- Family-friendly: Kids and adults alike will love these flavorful stuffed peppers.
Ingredients for Mushroom Stuffed Peppers
Here’s everything you’ll need to make these vegetarian stuffed peppers:
- 4 large bell peppers (any color, tops removed, seeds and membranes cleaned out)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups mushrooms (finely chopped, such as cremini or button)
- 1 cup cooked rice (or quinoa, for a protein boost)
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup shredded mozzarella cheese (optional, or use a dairy-free alternative)
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper (to taste)
- 1/4 cup fresh parsley (chopped, for garnish)
How To Make Mushroom Stuffed Peppers

This recipe is straightforward and comes together in a few simple steps:
Step 1: Prepare the peppers.
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Arrange them in a baking dish, standing upright.
Step 2: Cook the filling.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute.
Add the chopped mushrooms and cook for about 5-7 minutes, until they release their moisture and begin to brown. Stir in the diced tomatoes, cooked rice, thyme, basil, salt, and pepper. Cook for another 2-3 minutes to combine the flavors. Remove from heat and stir in half of the mozzarella and Parmesan cheese, if using.
Step 3: Stuff the peppers.
Spoon the mushroom mixture into the prepared bell peppers, filling them generously. Top each pepper with a sprinkle of the remaining mozzarella cheese.
Step 4: Bake.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is golden and bubbly.
Step 5: Serve.
Garnish the stuffed peppers with fresh parsley before serving. Pair with a crisp salad or some garlic bread for a complete meal.
Pro Tips for Perfect Mushroom Stuffed Peppers
- Use a mix of mushrooms: Combining varieties like cremini, shiitake, or portobello enhances the depth of flavor.
- Pre-cook the peppers: For softer peppers, parboil them for 5 minutes before stuffing and baking.
- Make it vegan: Skip the cheese or use plant-based alternatives for a delicious vegan version.
- Boost the flavor: Add a splash of balsamic vinegar or soy sauce to the mushroom mixture while cooking.
- Add crunch: Top the stuffed peppers with breadcrumbs before baking for a crispy finish.
How To Serve Mushroom Stuffed Peppers
These stuffed peppers are a complete meal on their own, but here are some serving suggestions to elevate your dinner:
- Side salad: A fresh green salad with a light vinaigrette balances the rich, earthy flavors.
- Crusty bread: Garlic bread or a warm baguette is perfect for scooping up any extra filling.
- Roasted vegetables: Serve with roasted zucchini, asparagus, or broccoli for a wholesome side.
Nutritional Information (Per Serving)
Here’s an estimate for one stuffed pepper (based on 4 servings):
- Calories: ~250
- Protein: ~10g
- Carbs: ~30g
- Fat: ~8g
This dish is naturally high in fiber and can easily be adjusted to fit your nutritional goals.
Storage and Reheating Tips
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or microwave on high for 1-2 minutes.
- Freezing: These stuffed peppers freeze well! Wrap each pepper in foil or plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Conclusion
These Mushroom Stuffed Peppers are the perfect blend of hearty and healthy. With their rich, savory filling and vibrant presentation, they make an excellent addition to any dinner table.
Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress. Let me know how yours turn out, and don’t hesitate to experiment with your favorite add-ins and flavors. Enjoy!

Hi, I’m Emma Collins, a 24-year-old mom of two daughters and a little boy who keeps life full of energy. Cooking is my passion and my way of bringing my family together. Whether I’m experimenting with new recipes or perfecting old favorites, I love making meals that are simple, delicious, and full of love. As a busy mom, I’ve learned how to keep things quick and easy without sacrificing flavor. I’m excited to share my recipes and tips with you, hoping they inspire you to create memorable moments in your own kitchen with your loved ones.