How To Make Baby Bella Mushroom Stuffed Peppers Recipe
A delicious way to enjoy stuffed peppers with a vegetarian twist, using portobello mushrooms instead of meat.
Serves:
Ingredients
- 4 large bell peppers
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 8 oz baby bella mushrooms, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked rice
- 1/2 cup vegetable broth
- 1/2 cup shredded mozzarella cheese
Instructions
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Preheat oven to 375°F.
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Cut off the tops of the peppers and remove the seeds and membranes.
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In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and mushrooms and cook until softened.
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Add the oregano, salt, and black pepper. Stir to combine.
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Add the cooked rice and vegetable broth to the skillet and stir until well mixed.
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Stuff the peppers with the rice and mushroom mixture. Place the peppers in a baking dish.
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Cover the baking dish with foil and bake for 30 minutes.
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Remove the foil, sprinkle the shredded mozzarella cheese over the peppers, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
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Serve hot.
Nutrition
- Calories : 271
- Fat : 11.6g
- Carbohydrates : 32.5g
- Fiber : 5.2g
- Protein : 10.4g
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