Stuffed Bell Peppers .. SUCH a crowd pleaser. These stuffed peppers are made with a mushroom onion mixture that is SO flavorful, it will make you want more. It’s super easy to make, made with minimal ingredients, and it’s gluten free and has no added oil. This dish definitely gives me fall vibes.
What can I put in the stuffing?
Anything you want really. My favorite is a mixture of chopped up mushrooms and onions with simple spices. It’s simple, but so delicious. You can also stuff these with minced up soy curls – to have a ‘beef’y type of consistency. Another great mixture is mixed vegetables – zucchini, onions, corn, etc – with spices and herbs. The best part about this recipe is to get creative and experiment, it doesn’t have to be the same thing over and over again.
Looking for more yummy baked dishes? Check these out!
Stuffed Bell Peppers
- 3 medium bell peppers-halved
- 1 onion-finely chopped
- 12 oz mushrooms-chopped
- 1/3 cup marinara sauce
- 1/3 cup gluten free bread crumbs
- 2 cloves garlic
- 1.5 tsp paprika
- 1.5 tsp Italian seasoning
- 1/2 tsp salt
- Vegan cheese -optional
- 1-2 tbsp bread crumbs
Preheat oven to 350º
Rinse and cut bell peppers in halves and set aside
In a sauté pan, add onions and sauté for 3-4 minutes until soft and translucent (use a little bit of water or broth to prevent the onions from sticking or burning to the pan).
Add in mushrooms and garlic and sauté for an additional 5-6 minutes, until the mushrooms are cooked through.
Add salt, paprika, and Italian seasoning and mix. Then add the marinara sauce and bread crumbs, stir to combine well
Line the halved bell peppers into a baking pan or baking dish and carefully stuff each one with the mixture - be careful to not overstuff the peppers.
Sprinkle some more bread crumbs on top with some vegan cheese (optional)
Bake at 350º for 20-25 minutes