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.
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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