Mushroom & Herb Stuffed Bell Peppers
Crunchy bell peppers filled with savory mushroom and herb mixture, roasted until tender with a hint of garlic and lemon zest. This mediterranean-inspired whole30 (vegetarian) ready in about 50 minutes pairs (finely chopped) cremini mushrooms, (minced) garlic, (chopped) fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, yellow, or orange, halved and seeds removed) bell peppers
- 1.5 cups (finely chopped) cremini mushrooms
- 2 cloves (minced) garlic
- 3 tbsp (chopped) fresh parsley
- 0.5 (zested) lemon
- 2 tbsp olive oil
- 0.5 tsp sea salt
- 0.25 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place bell pepper halves cut-side down on a baking sheet. Brush insides lightly with 0.5 tbsp olive oil and season with 0.25 tsp salt. Roast for 10 minutes until slightly softened but still holding shape.
- Step 2: Heat remaining 1.5 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook for 7-8 minutes until golden brown and moisture has evaporated. Add garlic and cook for 1 minute until fragrant.
- Step 3: Remove skillet from heat. Stir in parsley, lemon zest, remaining salt, and pepper. Mix until evenly combined and cooled slightly.
- Step 4: Spoon mushroom filling into roasted bell pepper halves. Return to oven and roast for 20 minutes until peppers are tender and filling is heated through. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom & Herb Stuffed Bell Peppers take to make?
Total time is about 50 minutes (20 min prep + 30 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 & Herb 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 (minced) garlic from drying out.
Can I substitute ingredients in Mushroom & Herb 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 & Herb 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 & Herb 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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better whole30 dishes though.
