Looking for a dish that’s not just healthy but also bursting with flavor? This Vegan Mushroom and Spinach Stuffed Peppers Recipe is exactly what you need! It’s a delightful way to enjoy hearty mushrooms and fresh spinach, all packed into vibrant bell peppers. Perfect for a weeknight dinner or a special occasion, this recipe makes vegetables the star of the show.
These stuffed peppers are a colorful addition to your table, presenting a perfect blend of earthy mushrooms and nutrient-rich spinach, all enveloped in sweet, roasted bell peppers. Whether you’re vegan or just looking to incorporate more plant-based meals, this dish is sure to impress everyone at your dinner table.
Delicious Vegan Mushroom and Spinach Stuffed Peppers
These stuffed peppers are savory and satisfying, filled with a mixture of sautéed mushrooms, spinach, and rice, seasoned to perfection. The peppers bake to a tender texture, allowing all the flavors to meld beautifully, creating a dish that is both filling and nutritious.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (or quinoa)
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/4 cup nutritional yeast (optional for a cheesy flavor)
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Sauté the Filling: In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent. Add mushrooms and cook until softened, then stir in spinach until wilted. Mix in the cooked rice or quinoa, oregano, salt, pepper, and nutritional yeast, if using.
- Stuff the Peppers: Evenly distribute the mushroom and spinach mixture into each bell pepper, pressing down gently to pack the filling.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
- Serve: Garnish with fresh parsley and serve warm. Enjoy these savory bites as a main dish or a side!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4 stuffed peppers
- Calories: 210kcal
- Fat: 5g
- Protein: 7g
- Carbohydrates: 35g
