Vegetarian Stuffed Peppers
These Vegetarian Stuffed Peppers have mushrooms and Feta, and you can make them with cooked brown rice or cauliflower rice! And no matter which version you choose, these tasty stuffed peppers are also gluten-free.
PIN Vegetarian Stuffed Peppers to try them later!
Recently on the Kalyn’s Kitchen Facebook page a reader asked whether I had a stuffed pepper recipe that was vegetarian. That inquiry started the idea of vegetarian stuffed peppers swirling around in my mind, and this week when I got together with Jake for a day of cooking, we came up with these Vegetarian Stuffed Peppers.
The peppers are stuffed with brown rice or cauliflower rice that’s combined with sauteed onion, chopped peppers, chopped mushrooms, and crumbled Feta. We loved everything about this recipe, and if you can’t eat six peppers at once, take some out of the oven a little sooner and freeze for a quick dinner later.
What ingredients do you need for this recipe?
- bell peppers
- cooked brown rice (or use 10 oz. package frozen cauliflower rice for low-carb version)
- Olive Oil (affiliate link)
- Greek Seasoning (affiliate link)
- fresh ground black pepper to taste
- crumbled Feta cheese
Do you need to pre-cook the peppers?
I’ve been making stuffed peppers and low-carb stuffed peppers for many years, and I discovered a long time ago that I prefer stuffing the peppers raw so they’re still just barely crisp when they’re done.
What color of peppers can you use?
I love to use brightly-colored red, orange, and yellow peppers but you can make stuffed peppers with any color you have. And if you were making this during the holidays it would be fun to make the stuffed peppers red and green.
How can you make Vegetarian Stuffed Peppers lower in carbs?
The nutritional information in this recipe is for the original stuffed peppers made with brown rice, and each pepper has 24 net carbs. But if you replace the cauliflower rice with a 10 oz. package of frozen cauliflower rice, each pepper will be 12.1 net carbs. Cook the cauliflower rice just slightly less time than the package indicates, since it will cook more inside the peppers.
Want more low-carb stuffed peppers?
Check out Low-Carb and Keto Stuffed Pepper Recipes for lots more tasty ideas for stuffed peppers that are low in carbs.
How to make Vegetarian Stuffed Peppers:
(Scroll down for complete printable recipe, including nutritional information.)
- I cooked the brown rice in my much beloved Zojirushi Rice Cooker, but if you don’t have a rice cooker just follow package directions to get 2 cups of cooked brown rice. (For cauliflower rice version, follow package directions but cook the cauliflower rice for slightly less time.)
- You need some chopped pepper for the filling, so don’t feel bad about slicing off the bottom (to make the peppers stand up straight) and slicing off the top. (I bought a six-pack of multi-colored peppers from Costco.)
- Clean out the seeds and inner membranes of the peppers and stand them up in a baking dish that you’ve sprayed with non-stick spray.
- Chop up 12 ounces of mushrooms. (I used brown Crimini mushrooms, which I think are especially flavorful.)
- Also finely chop the pepper tops and bottoms and one small onion.
- Saute the onions and peppers for a few minutes and remove to a plate.
- Then saute the chopped mushrooms until they’re starting to brown (and all liquid has evaporated.)
- Add the onions and peppers to the mushrooms, add the Greek Seasoning and black pepper to taste and cook about a minute more.
- Turn off heat and mix in the cooked brown rice (or cauliflower rice) and 1 cup of crumbled Feta. (If you’re a strict vegetarian, look for a Feta cheese with vegetable rennet.)
- Stuff the filling into the peppers, pressing it down with a spoon. (Remove one pepper at a time and hold it over the frying pan to stuff to keep the baking dish clean!)
- Cover the baking dish with foil and cook 30 minutes in a pre-heated oven at 375F/190C. (Cook about 25 minutes for cauliflower rice)
- Then put about 2 tsp. crumbled Feta on the top of each pepper, pressing it down so it will stay.
- Bake about 20 minutes more uncovered, until the Feta is melted and starting to slightly brown and the peppers are done to your liking.
- Serve hot and enjoy!
More Tasty Meatless Dinners:
- Pesto Spaghetti Squash
- Tomato Zucchini Pie
- Slow Cooker Lentils
- Peanut Butter Tofu with Sriracha
- Swiss Chard Casserole
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Vegetarian Stuffed Peppers
You won’t miss the meat in these Vegetarian Stuffed Peppers with mushrooms and Feta, and you can make these tasty stuffed peppers with brown rice or cauliflower rice!
- 6 fresh bell peppers, any color (bottoms and tops sliced off)
- 2 cups cooked brown rice (or 10 oz. package frozen cauliflower rice)
- 4 tsp. olive oil
- 1 onion, finely chopped
- 12 oz. mushrooms, chopped small (see notes)
- 2 tsp. Greek Seasoning (or a little more)
- fresh ground black pepper to taste
- 1 1/4 cups crumbled Feta cheese
- Follow package directions to cook 2 cups brown rice. I use Uncle Ben’s Brown Rice which I cook in my Zojirushi Rice Cooker (affiliate link). For frozen cauliflower rice, follow package directions but cook the cauliflower rice for slightly less time.
- Preheat oven to 375F/190C. Choose the smallest possible baking dish that will hold all six peppers standing up, and spray with nonstick cooking spray or olive oil.
- Cut off the bottoms of the peppers, cutting off as little as possible to make a flat bottom so the peppers will stand up. (Don’t worry if it leaves a small hole.)
- Slice off the tops of the peppers, cutting off just enough to cut away the stem part. Remove any seeds and membranes from inside the peppers and stand them up in baking dish.
- Finely chop the pepper tops and bottoms that you sliced off, as well as the onion.
- Wash mushrooms if needed, and chop into pieces just slightly larger than you chopped the peppers and onions.
- Heat 2 tsp. of oil in a large non-stick frying pan, add onions and peppers, and saute over medium-high heat until they’re barely starting to soften, about 4 minutes.
- Remove to a plate, add 1 tsp. more oil to pan, add chopped mushrooms, and cook until the mushrooms have released their liquid, the liquid has evaporated, and mushrooms are barely starting to brown, about 6 minutes.
- Put the sauteed onions and peppers back into the pan with the mushrooms, add the Greek Seasoning and black pepper to taste, and cook 1 minute more. Stir in the cooked rice (or califlower rice) and add 1 cup of the crumbled Feta and gently combine.
- One at a time, hold each pepper over the frying pan and fill with the stuffing, pressing it down as much as you can so it’s tightly packed. (We didn’t have any extra stuffing, but if you do, just cook it along with the peppers either in the same dish or in a small casserole dish.)
- When all peppers are stuffed, cover the baking dish with foil (or a lid if it has one) and cook 30 minutes.
- After 30 minutes, remove dish from the oven and remove the foil. Put 2 tsp. crumbled Feta on the top of each pepper, pressing it down a little if needed to get it to stick.
- Bake 20 minutes more, until the Feta is starting to melt and lightly brown and peppers are done to your liking. Serve hot and enjoy!
I used brown Cremini mushrooms, also called Baby Bellas.
If you won’t be eating all six peppers at once, take some out of the oven a little sooner and freeze in an air-tight container to be reheated for a quick dinner later. For best results, let frozen peppers thaw in the fridge and then reheat in the microwave or in the oven in a small baking dish covered with foil.
Recipe created by Kalyn.
Amount Per Serving: Calories: 238Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 28mgSodium: 798mgCarbohydrates: 28gFiber: 4gSugar: 6gProtein: 9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Peppers, onions, mushrooms, brown rice, and Feta cheese are all good for the original South Beach Diet Phase two or three. Vegetarian Stuffed Peppers with brown rice would be too high in carbs for low-carb diets but the version with cauliflower rice would be a good option and also suitable for Phase one for the South Beach Diet. If you make the version with cauliflower rice the peppers will have only 12.1 net carbs per pepper.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one.Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2013. It was updated with the lower-carb option of using cauliflower rice in 2021 and last updated with more information in 2022.
27 Comments on “Vegetarian Stuffed Peppers”
I love your recipes but I just want to let you know that feta cheese is not vegetarian.
Yes, I have been informed it has a tiny bit of rennet; probably should have named those recipes meatless instead but too late to change those titles now. I did read that some Feta is made with vegetarian rennet so that can work for strict vegetarians. I can mention that in the post.
These look wonderful! Thanks. I don’t cook much, but these shouldn’t be too hard…
I love these! I also make the filling and use as a side dish.
So glad you enjoyed it.
I have been making these non stop since I came across this recipe! Thank you! So delicious!
So glad you are enjoying the recipe!
This was one of the best stuffed pepper recipes I have tried yet. I used a low fat Tzatziki sauce on the side which topped the entire dish! Really interested to use cauliflower instead of brown rice next time!
Thanks, so glad you enjoyed it! I’ve had good luck making stuffed peppers with cauliflower rice; you can find some by searching “peppers cauliflower rice” on the site.
I’ve just put these in the oven hope they turn out good. You mention the extra stuffing (I had alot of extra stuffing as I thibk 2 cups of rice was too much) can be cooked alongside the peppers. But isn’t all the ingredients already cooked ? Can’t I just put them straight in containers to put in the freezer as a rice dish? It tastes fine as it is i thought . Thanks in advance.
Yes, you can certainly freeze the extra stuffing; I just think the flavors blend together a bit more when it’s cooked longer but certainly not bad as is. Hope you enjoy!
I made these but used a South American twist to it. I added black beans and some jalipeno and used extra sharp white cheddar to replace the feta. I only had 2 peppers so I just adjusted the ingredients to fill 2.
Sounds good to me!
Made it for dinner today. My husband and our 10-yr old son loves them. I barely had a bite, they devoured them all. Thank you so much for sharing this recipe.
So glad they liked it, and sorry they didn't share more with you!
I made these peppers for work lunches with cole slaw and cantaloupe. They are delicious and the aroma when I reheat them is wonderful. Thanks for sharing.
Thanks Anne; so glad you are enjoying them!
So glad you enjoyed it!
I made this for dinner and it was absolutely delicious. Thanks for sharing!
I think that's a fantastic idea! I would cook the lentils so they're still a little firm. And remember lentils are a limited food, so use a generous amount of mushrooms.
Do you think you could replace the rice with lentils to make it South Beach Phase I approved? Thanks! 🙂
Sophie, glad you like it. I included a link for Greek Seasoning so you could see the ingredients; just click the link.
These look amazing. Do you know what is in the Greek seasoning as we don't have that in the UK. Thyme, oregano?
Thanks Joanne, me too. And anything with Feta is something I'll enjoy!
I love stuffed peppers and this version, with it's mediterranean flair, sounds particularly delicious!
Thank you! I do love these brightly colored red, orange, and yellow peppers.
They even look awesome!