Vegetarian Stuffed Peppers (with Mushrooms and Feta)
These Vegetarian Stuffed Peppers are a colorful and nutritious delight! Bursting with flavor from earthy mushrooms and creamy feta, they're perfect for any occasion.
Servings: 4 servings
Ingredients
For the Stuffed Peppers:
- 4 medium Bell Peppers variety of colors, tops and bottoms sliced off
- 1 cup Cooked Brown Rice or frozen cauliflower rice
- 4 teaspoons Olive Oil for sautéing
- 1 medium Onion finely chopped
- 8 ounces Mushrooms chopped, any type
- 2 teaspoons Greek Seasoning
- 1 cup Feta Cheese crumbled
- to taste Fresh Ground Black Pepper
Instructions
Instructions
- Step 1: Prepare the Peppers - Preheat oven to 375°F (190°C). Slice tops and bottoms off bell peppers and remove seeds. Arrange upright in a baking dish.
- Step 2: Cook the Rice - If using brown rice, cook according to package instructions. For frozen cauliflower rice, thaw in the microwave.
- Step 3: Sauté the Vegetables - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 3-5 minutes. Add mushrooms and cook until tender, about 7-8 minutes.
- Step 4: Combine the Filling - In a mixing bowl, combine sautéed onion and mushrooms with cooked brown rice (or cauliflower rice), Greek seasoning, black pepper, and crumbled feta. Mix well.
- Step 5: Stuff the Peppers - Fill each pepper with the mixture, pressing down gently to pack tightly.
- Step 6: Bake - Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until peppers are tender and tops are golden.
Equipment
- Sharp knife
- Cutting Board
- Large Skillet
- Baking Dish
- Mixing Bowl
- Spoon
Notes
- These stuffed peppers can be made ahead and stored in the refrigerator for up to 3 days.
- They freeze well; wrap tightly in plastic and store in a freezer-safe bag.
- For a gluten-free option, ensure rice is certified gluten-free.