Mushroom and Tomato Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet bell peppers filled with a savory mushroom and tomato mixture, baked until tender and fragrant. This mediterranean-inspired vegetarian ready in about 48 minutes pairs bell peppers, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.5 (12 ratings) Prep: 20 min Cook: 28 min Serves 4 Mediterranean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Brush insides of bell pepper halves with 1 tbsp olive oil and arrange cut-side down in a baking dish.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook until softened (5 minutes), then add mushrooms and cook until golden (7 minutes).
  3. Step 3: Stir in diced tomatoes, 1/4 cup fresh basil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 3 minutes until tomatoes break down slightly.
  4. Step 4: Spoon mushroom mixture into bell pepper halves, filling to the top. Bake for 25-30 minutes until peppers are tender and filling is hot, then serve.

Frequently asked questions

How long does Mushroom and Tomato Stuffed Bell Peppers take to make?

Total time is about 48 minutes (20 min prep + 28 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 Mushroom and Tomato Stuffed Bell Peppers?

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 bell peppers from drying out.

Can I substitute ingredients in Mushroom and Tomato Stuffed Bell Peppers?

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 Mushroom and Tomato Stuffed Bell Peppers 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.

Is Mushroom and Tomato Stuffed Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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