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Stuffed Peppers with Rice and Mushrooms

Stuffed Peppers with Rice and Mushrooms

Meatless dinners in the winter are not very easy to put together. While trying to make a satisfying and delicious dish at the same time, proteins in the form of fish, meat or eggs are always a first option. But this recipe brings together unique flavors!    

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 red peppers, cut in half and seeded
  • 2 green peppers, cut in half and seeded
  • 1/2 red pepper, diced
  • 1 cup mushrooms, diced
  • 1 onion, diced
  • 4 garlic cloves grated
  • 1 cup of cooked rice
  • Salt to taste
  • Pepper to taste
  • Olive oil
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1 jar tomato sauce


1. In a large pan, heat up one tablespoon olive oil. Sautee the onion and garlic for a few minutes. Add the peppers and the mushrooms. Cook for about 10 minutes and add the spices. When the vegetables are ready, combine with the cooked rice and adjust seasoning if needed.  

2. Preheat the oven to 400°F. 

3. Pour the tomato sauce into a large baking dish. Stuff the peppers with the rice mixture and bake for about 30 to 35 minutes.