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Rice & Mushroom Stuffed Bell Peppers

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These creamy rice and mushroom stuffed bell peppers are a hearty vegetarian dish filled with brown rice, sautéed mushrooms, herbs, creamy soups, and melted mozzarella. Baked until tender, they make a comforting and satisfying meal perfect for weeknight dinners or meal prep.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 4 large yellow bell peppers
  • 1 cup uncooked brown rice
  • 8 ounces Baby Bella (cremini) mushrooms, sliced
  • 1 cup fresh cilantro, finely chopped
  • 1 cup mozzarella cheese, shredded
  • 10 ounces cream of mushroom soup
  • 10 ounces cream of celery soup
  • 2 teaspoons minced garlic
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil

Instructions

  1. Cook the brown rice according to package instructions, then set aside to cool slightly.
  2. Preheat the oven to 375°F (190°C).
  3. Prepare the bell peppers by cutting off the tops or slicing them in half lengthwise. Remove the seeds and membranes.
  4. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5 to 10 minutes until softened and lightly browned.
  5. In a large mixing bowl, combine the cooked brown rice, sautéed mushrooms, chopped cilantro, cream of mushroom soup, cream of celery soup, minced garlic, black pepper, oregano, thyme, garlic powder, and sea salt. Mix until well combined.
  6. Fill each bell pepper half with the rice and mushroom mixture.
  7. Sprinkle shredded mozzarella cheese evenly over the top of each stuffed pepper.
  8. Arrange the stuffed peppers in a baking dish or on a baking sheet.
  9. Bake for about 35 minutes until the peppers are tender and the cheese is melted and lightly golden.
  10. Remove from the oven and allow them to cool slightly before serving.

Notes

  • Add vegetables like zucchini, spinach, or corn to the filling for extra nutrition and color.
  • Swap brown rice with quinoa, white rice, or cauliflower rice for a different texture.
  • Use cheeses such as Monterey Jack, cheddar, or Italian blends for varied flavor.
  • Add crushed red pepper flakes or diced jalapeños for a spicier version.
  • Mix in cooked lentils or chickpeas for extra protein.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the microwave for 1–2 minutes or in a 350°F (175°C) oven for about 15 minutes.
  • Freeze individually wrapped peppers for up to 2 months and thaw overnight before reheating.

Nutrition

Find it online: https://savorymomskitchen.com/rice-mushroom-stuffed-bell-peppers/