Stuffed Bell Peppers with Walnut Mushroom Rice Filling
These colorful stuffed bell peppers feature a savory walnut and mushroom filling mixed with rice, pizza sauce, and melted mozzarella cheese. The walnut-mushroom mixture creates a hearty, umami-rich base that's seasoned with fennel, oregano, and smoked paprika for depth of flavor. Pre-baking the peppers ensures they're perfectly tender while maintaining their shape. Perfect for a satisfying weeknight dinner or meal prep, these stuffed peppers offer a nutritious and filling option that pleases both vegetarians and meat-eaters alike.
Ingredients
- 1 cup whole walnuts
- 4 ounces baby bella (cremini) mushrooms
- 1 tablespoons soy sauce or tamari
- 1 tablespoons ketchup
- ½ teaspoon fennel seeds
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 6 multi-colored bell peppers, red, yellow and green
- ¾ cup dry short grain rice
- ½ cup pizza sauce
- 4 ounces fresh mozzarella balls
- ¾ cup shredded mozzarella
- ¼ teaspoon kosher salt
- 2 tablespoons grated Parmesan cheese
- Italian panko or bread crumbs
Instructions
- 1
Preheat the oven to 425 degrees Fahrenheit
- 2
Start the rice to cook
- 3
Wash the peppers and cut them in half lengthwise, removing stems and seeds
- 4
Line a baking sheet with parchment paper and place peppers on top
- 5
Bake cut side down for 15 minutes
- 6
Remove from oven and flip to cut side up, draining any water
- 7
Sprinkle with salt and bake another 15 minutes until tender
- 8
Roughly chop the mushrooms
- 9
Place mushrooms in food processor with walnuts, tamari, ketchup, spices, and salt
- 10
Pulse gently until evenly chopped without over processing
- 11
Heat olive oil in non-stick skillet over medium low heat
- 12
Cook mushroom mixture for 7 to 10 minutes, stirring until liquid releases and becomes dry and browned
- 13
Stir in remaining olive oil
- 14
Mix the cooked filling with rice, pizza sauce, fresh mozzarella, shredded mozzarella, and salt
- 15
Taste and adjust salt as needed
- 16
Spoon filling into the pre-baked peppers
- 17
Top with shredded mozzarella, Parmesan, and panko or breadcrumbs
- 18
Bake for 20 minutes until cheese melts
- 19
Allow to cool a few minutes before serving
Tips
Pre-cook rice ahead of time and reheat with a splash of water and salt for easier assembly
Don't over-process the walnut-mushroom mixture to avoid it becoming too mushy
Drain any water from flipped peppers before adding salt to prevent soggy filling
Good to Know
Refrigerate leftovers for up to 4 days in covered container
Cook rice and prepare walnut-mushroom filling up to 2 days ahead
Let cool 5 minutes before serving to allow filling to set
Common Mistakes
Don't over-process walnut mixture to avoid mushy texture
Drain water from peppers thoroughly to prevent soggy filling
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I use ground meat instead of the walnut mixture?
Yes, substitute 1 pound ground beef or turkey. Cook with the same spices for about 8 minutes until browned, then drain fat before mixing with other ingredients.
What if my peppers are too soft after baking?
Reduce the initial baking time to 10-12 minutes. The peppers should be tender but still hold their shape for stuffing.
How long do these keep in the refrigerator?
Stuffed peppers will keep covered in the refrigerator for up to 4 days. Reheat in microwave or 350°F oven until warmed through.