Rice and Mushroom Stuffed Peppers

Full of flavour truly vegetarian comfort food. Try these rice and mushroom stuffed peppers and you will not be missing the meat.


Prep Time: 20 mins
Cook Time: 35 mins
Yields: 2-4


  • 6 medium yellow peppers
  • 1/2 cup brown rice
  • 1 tablespoon dairy-free butter
  • 1 small white onion, finally chopped
  • 2 cups sliced mushrooms
  • small bunch fresh dill
  • small bunch fresh parsley
  • 1/2 cup tomato passata or to taste
  • salt and pepper, to taste


  1. Cut tops of peppers off and clean out the insides. Cook rice in a pot of boiling water for 20 minutes, drain and set aside.
  2. In a frying pan melt butter over medium heat, add onions and cook for 3 minutes, add mushrooms and cook for 7-10 minutes. Add in dill and parsley, cook for another 5 minutes.
  3. Preheat oven to 180°C. In a bowl combine cooked rise with mushrooms, mix in tomato passata and season to taste. Stuff peppers with the rice mixture and place in a square baking dish with about 1/2 an inch of water on the bottom. Bake for 30-35 minutes. Enjoy!

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