Mushroom & White Bean Stuffed Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Vibrant bell peppers filled with a savory blend of mushrooms, cannellini beans, and herbs, baked until tender with a golden cheese crust. This mediterranean-inspired vegetarian (vegan-friendly) ready in about 50 minutes pairs extra-virgin olive oil, finely chopped cremini mushrooms, chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 3.8 (9 ratings) Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Brush cut sides of bell peppers with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 10 minutes to soften slightly.
  2. Step 2: While peppers roast, heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1 cup chopped cremini mushrooms, 2 minced garlic cloves, and 1 tsp dried thyme for 5 minutes until mushrooms are golden and tender.
  3. Step 3: Remove peppers from oven, fill each with mushroom mixture, then mix in 1 can drained cannellini beans, 1/4 cup chopped parsley, 2 tbsp nutritional yeast, 1/2 tsp sea salt, and 1/4 tsp black pepper. Top each with 1/4 cup shredded mozzarella, then bake uncovered for 20 minutes until cheese is bubbly and golden.

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Frequently asked questions

How long does Mushroom & White Bean 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 & White Bean 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 extra-virgin olive oil from drying out.

Can I substitute ingredients in Mushroom & White Bean 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 & White Bean 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 & White Bean Stuffed Bell Peppers vegan-friendly?

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

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