Mushroom & Zucchini Stuffed Bell Peppers
Sweet bell peppers filled with a savory mix of mushrooms, zucchini, and melted cheese, baked to perfection. This mediterranean-inspired vegetarian (vegetarian, low-carb) ready in about 45 minutes pairs bell peppers, cremini mushrooms, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 bell peppers
- 1 cup cremini mushrooms
- 1 cup zucchini
- 1/2 cup feta cheese
- 1 tbsp olive oil
- 2 cloves garlic
- 1 tsp dried oregano
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 375°F. Cut 4 bell peppers in half lengthwise, remove seeds and membranes, and brush cut sides with 1 tbsp olive oil.
- Step 2: Sauté 1 cup finely chopped cremini mushrooms and 1 cup diced zucchini in 1 tbsp olive oil over medium heat for 5 minutes until softened.
- Step 3: Add 2 minced garlic cloves and 1 tsp dried oregano, cooking for 1 minute until fragrant, then stir in 1/4 tsp sea salt.
- Step 4: Mix 1/2 cup crumbled feta cheese into the mushroom mixture until evenly distributed.
- Step 5: Spoon the filling into the pepper halves, pressing gently to pack. Place on a baking sheet and bake for 25 minutes until peppers are tender and filling is bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom & Zucchini Stuffed Bell Peppers take to make?
Total time is about 45 minutes (20 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 Mushroom & Zucchini 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 & Zucchini 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 & Zucchini 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 & Zucchini Stuffed Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
