Marolles Market Stuffed Peppers with Mussels
A vibrant Belgian twist featuring local mussels and smoked paprika, stuffed into sweet peppers and baked to tender perfection. This belgian-inspired vegetarian ready in about 50 minutes pairs large (red and yellow) bell peppers, smoked paprika, medium, finely diced shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large (red and yellow) bell peppers
- 12 oz (24 medium), scrubbed and debearded mussels
- 1.5 tsp smoked paprika
- 1 medium, finely diced shallot
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 2 tbsp, chopped fresh dill
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds; brush insides with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
- Step 2: Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Sauté 1 diced shallot and 1/4 tsp smoked paprika for 2 minutes until fragrant, then add 12 oz mussels and 1/2 cup white wine; cover and steam for 5 minutes until mussels open.
- Step 3: Discard any unopened mussels. Stir in 1/4 cup heavy cream and 2 tbsp chopped dill, cooking for 2 minutes until sauce thickens slightly. Season with remaining salt and pepper.
- Step 4: Spoon mussel mixture into pepper shells, place in a baking dish, and dot with remaining 1 tbsp olive oil. Bake for 20 minutes until peppers are tender and edges are golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Marolles Market Stuffed Peppers with Mussels take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Marolles Market Stuffed Peppers with Mussels?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked paprika from drying out.
Can I substitute ingredients in Marolles Market Stuffed Peppers with Mussels?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Marolles Market Stuffed Peppers with Mussels for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Marolles Market Stuffed Peppers with Mussels?
Belgian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
