Cheesy mushroom stuffed peppers

use 4 v2

Jen is hosting a photography contest through today where the winner receives a hand painted picture of their submission. I’m submitting this picture as my entry. Her post has a whole bunch of tips for improving your photography. Definitely check it out if you’re trying to brush up your skills. I tried using an interesting background, good lighting and garnish (3 of her tips!) to make this photo stand out.

I can be super indecisive sometimes. Most of the time I’m not, particularly in important or professional settings, but ask me what I feel like eating or “what’s your favorite food” (<—hardest question ever!) and I’ll probably waffle for a good 20 minutes or so. I annoy myself.

So, 4 peppers sat in my fridge for about 10 days. They needed to be used asap. Stuffed peppers sounded like a good solution. Right? Yeah, kind of. Except, there was this persistent little voice saying “risotto sounds really good right now” that wouldn’t go away too. Ahhh, decisions!

use 2 v2

Growing up there was only one kind of risotto in our house, sausage & mushroom. It was cheesy, hearty and so damn good in the winter. I know you can make risotto with practically anything and I’ve eaten many variations but, when I think of the dish, I immediately conjure up the one my mom makes. Considering there’s still snow left on the ground over here, that risotto was sounding pretty darn good.

Back to that decision. I kid you not when I say I stood in front of the refrigerator for about 10 minutes, door open, (so wasteful, I know) staring at peppers on one side of the produce drawer, mushrooms on the other and trying to decide which meal to make. And then it hit me.

Peppers stuffed with risotto!

use 3 v2


use 1 v3

I bought chicken this week for the first time in months (well, actually I bought it last week but had to throw it out after losing power for 2 days) and these were the perfect side dish to the cashew crusted baked chicken breasts I made for dinner. Since I knew we’d be eating these as a side, I left the sausage from mom’s risotto out, but they would be delicious as a main dish with it in the stuffing as well.

I’ll be honest, the stuffing isn’t a “true” risotto based on the preparation but, it’s got the same taste and flavor components which definitely satisfied my craving. Also, it’s easier than a true risotto, always a good thing.

use 5 v2

Besides their taste, I’m kind of obsessed by how similar they look to mini pumpkins. Perfectly festive for this time of year.

stuffed peppers collage

Indecisiveness never tasted so good. Smile


Cheesy Mushroom Stuffed


Yield: 4-5 peppers

  • 4-5 medium orange peppers
  • 1 1/4 cups cooked brown rice
  • 8 oz. sliced baby portobello mushrooms
  • 1 shallot, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon rosemary, divided
  • 1/2 tablespoon butter
  • 1/2 tablespoon extra virgin olive oil
  • 2 tablespoons sherry wine
  • 3/4 cup grated parmesan cheese
  • salt & pepper


Preheat oven to 375 degrees. Cut tops of peppers off and clean out the insides. Sauté butter, olive oil, shallots, garlic and half the rosemary (1/2 tablespoon) in a medium pan for 2-3 minutes over medium heat. Add mushrooms and a dash of salt & pepper, toss to combine and sauté for another 3-4 minutes. Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes. Remove from heat. Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste. Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom. Bake for 30-35 minutes.

*Optional-top peppers with a sprinkling of bread crumbs & olive oil about 5-10 minutes before finished for a crunchy topping.

share it on →
Facebook Twitter Pinterest Email Stumbleupon


  1. 1

    Those are some beautiful photos – and delicious looking peppers! I think I could eat them as a main course! :)

  2. 2

    Jen’s blog is new to me; just commented there. Your picture is GREAT! I love the orange pop and your great food styling. And the recipe isn’t half bad either :)

  3. 4

    Gina these look fantastic — and your photos always look wonderful!

  4. 6

    So pretty! Stuffing things is fun… except turkeys and chickens. That’s more gross than fun.

    • 7
      Running to the Kitchen says:

      haha! yes, sticking your hand inside any kind of poultry is repulsive. It’s one of the main reasons I don’t voluntarily host Thanksgiving.

  5. 8

    these look SO delicious I love stuffed pepper recipes!

  6. 9

    Awww, these DO look like pumpkins!! So cute!

    Good luck in the contest– I think your photo is great!

  7. 10

    I did the same thing and ended up making spaghetti.

  8. 11

    Hey… did you know your header is missing on your permalink posts? No biggie… just noticed you’d mentioned something on Twitter yesterday. Home page header is up, but not permalinks.

    • 12
      Running to the Kitchen says:

      Thanks for the heads up. Do you by any chance remember what you clicked that didn’t show you the header b/c It seems to be showing up for me when I mess around with permalinks.

  9. 13

    Weird. I clicked into the permalink from the homepage… but now, it’s working again ;-) Hope I didn’t panic you… glad it’s back working. #LoveTechnology

  10. 15

    Stuffed peppers is something I always want to remember to make and always, without fail, forget to make! I need to do this before Fall/Winter is over! Hold me to it!

  11. 16

    Love your entry, Gina! Thanks so much! I can’t wait for the polls to open tomorrow. This is kind of exciting!

  12. 19

    These are so pretty! I have never stuffed a pepper before. There’s one in my fridge right now – I’m going to try it with lentils for dinner. Thank you!!

  13. 20

    They DO look like mini pumpkins! And anything with mushrooms and cheese is a winner to me. Also, I think you always have winning photos. Hope you get the hand painted version prize. That’s so cool!

  14. 21

    The peppers in the background with the caps remind me of the pumpkin costumes I made for you and your brother long ago ! ;)

  15. 23

    Now that is comfort food! I love stuffed peppers and filling them with rice and cheese? Heck yeah! And so perfectly festive. Good luck with the contest!

  16. 24

    This look delicious!!! I don’t normally like peppers, but this look so good that I might just try it. :)

  17. 25

    This looks so yummy!! I love stuffed veggies, mushrooms AND peppers so I clearly need to make this immediately.

  18. 26

    oooh pretty! I love stuffed peppers! =) I’ve never had them with sherry wine as an ingredient! actually ive never cooked with wine! help! hehe

  19. 27

    Fantastic! Love that you made the risotto out of brown rice. I haven’t made stuffed peppers in quite a while. I think that’ll have to change:)

  20. 28

    Ooh love these! So cute! They do look like mini pumpkins!! :)

  21. 29

    Gina – these are adorable! And I love the idea of stuffing them with risotto. Super yummy recipe inspiration :) And you photos look lovely.


  22. 30

    I love your recipe and your pictures are great too! I have a recipe for mushroom risotto that I think you’ll really like. Check it out here:



  1. [...] This is the original recipe I used as a guideline [...]

  2. […] one specific direction and ended up combining both the sweet and spicy elements (told you I was indecisive.) Such a good idea. Totally sweet squash soups usually leave me almost nauseous by the end, while […]

Speak Your Mind