Vegetarian Stuffed Peppers with Brown Rice, Mushrooms, and Feta
You won’t miss the meat in these Vegetarian Stuffed Peppers with Brown Rice, Mushrooms, and Feta! And these tasty stuffed peppers are also gluten-free. Use Oven Dinners to find more recipes like this one.
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 with Brown Rice, Mushrooms, and Feta.
The peppers are stuffed with a mixture of sauteed onion, chopped peppers and chopped mushrooms that’s seasoned with Greek Seasoning and then combined with 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.
If you don’t care about meatless dinners and would prefer a low-carb version of stuffed peppers, my Low-Carb Cauliflower Rice Stuffed Peppers with Turkey and Poblanos are also pretty awesome! Or read through that recipe and adapt this one to use cauliflower rice if you prefer!
Preparing the Ingredients for Vegetarian Stuffed Peppers with Brown Rice, Mushrooms, and Feta:
(Scroll down past photos to see complete printable recipe.)
- 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.
- You need some chopped pepper for the filling, so don’t feel bad about barely slicing off the bottom (to make the peppers stand up straight) and slicing off the top. (You can use any color of peppers, but 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. (I like the finished peppers to still retain a tiny bit of crispness so I’ve been stuffing them raw for years now.)
- 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 and 1 cup of crumbled Feta.
Assembling and cooking Vegetarian Stuffed Peppers with Brown Rice, Mushrooms, and Feta:
- 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.
- Then put about 2 tsp. crumbled Feta on the top of each pepper, pressing it down so it will stay.
- Bake 20-30 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:
Vegetarian Recipes Index Page ~ Slow Cooker or Pressure Cooker
Vegetarian Greek Lentil Casserole with Bell Peppers and Feta ~ Kalyn’s Kitchen
Grilled Tofu and Pepper Vegetarian Tacos ~ Herbivoracious
Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 6 fresh bell peppers, any color (bottoms and tops sliced off)
- 2 cups cooked brown 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). I always cook the maximum amount the rice cooker will hold and just freeze any extra brown rice to use later.
- 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 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 20-30 minutes more, until the Feta is starting to melt and lightly brown and peppers are done to your liking. Serve hot and enjoy!
I like Uncle Ben’s Brown Rice for this recipe. 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: 238 Total Fat: 11g Saturated Fat: 5g Unsaturated Fat: 5g Cholesterol: 28mg Sodium: 798mg Carbohydrates: 28g Fiber: 4g Sugar: 6g Protein: 9g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Peppers, onions, mushrooms, brown rice, and Feta cheese are all wonderfully low-glycemic ingredients, but these Vegetarian Stuffed Peppers with Brown Rice, Mushrooms, and Feta are not approved for low-carb diets or limited to Phase 2 or 3 for the South Beach Diet because of the rice. To make it lower in carbs, you could use less rice and more vegetables, or replace the rice with cauliflower rice if you want a dish that’s really low-carb.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.