Mushroom Stuffed Peppers

This colourful dish is very delicious and suitable for vegans and vegetarians. The prepare the mushroom stuffed peppers, it is better using peppers of different colours, red, orange and yellow to deliver the right combination of taste and look. Alternatively to the mushrooms, you can use other vegetables like aubergines, courgettes, peas or a mix of them.

mushroom stuffed peppers


  • 4 sweet peppers
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 150 g rice
  • 150 g mushrooms
  • extra virgin olive oil
  • fresh parsley
  • fresh basil
  • sea salt

METHOD In a pot, fry some chopped onion, celery sticks, carrots and when soft add salted boiling water and the rice. Cook until rice is soft but not too much. Drain it and mix it with chopped mushrooms, chopped parsley and butter.

Cut the Sweet Peppers top parts, remove the seeds and fill them 3/4 with the rice and mushrooms. Put the hats back on top using toothpicks to hold them on to. Sprinkle with some extra virgin olive oil and lay them on a tray. Cook them in the preheated oven until the sweet pepper flesh is softened.

Take them out from the oven, let them cool down few minutes, remove the toothpicks and put them on a plate garnished with some fresh basil leaves.

I am not a professional chef, but just an ordinary guy who loves international food, trying new flavours and cooking when I am in the right mood. I don’t usually follow recipes, unless they are too complicated and need to be read. I love using whatever ingredients are available at home and make my meals from scratch.

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