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mushroom stuffed red peppers

Mushroom Stuffed Red Bell Peppers

Anthony Seed
I never thought to create something like stuffed peppers, but, I am really glad I tried this because it was delicious!
My first attempt at this was a good one and there are still so many different variations of this that I am going to try.
This makes a nice light snack, a side dish or you can prepare it as the star attraction.
Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Cuisine American
Servings 6


  • 3 red bell peppers halved and seeded
  • 2 cups mixed mushrooms I used Oyster and Cremini slices
  • 1 tablespoon olive oil extra virgin
  • 1 red onion small
  • 1 garlic clove diced
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 1 teaspoon smoked paprika
  • ½ cup walnuts chopped
  • ¼ cup sun-dried tomatoes
  • 3 tablespoons balsamic vinaigrette


  • Preheat oven to 350°.
  • Half and wash peppers and place them in the oven for 15 minutes. (cut side up)
  • In a medium saucepan add mushrooms, sliced onions, garlic, and spices. Saute for 5-10 minutes.
  • Add walnuts, sun-dried tomatoes, and balsamic vinaigrette, and cook for an additional 5 minutes.
  • Pull peppers out of the oven and stuff them with the mushroom mixture.
  • Place them back into the oven for an additional 10 minutes.
  • Serve with topped with fresh herbs such as parsley.

Balsamic vinaigrette

Keyword dairy free, gluten free