Cheesy Mushroom Stuffed Peppers

These rice and mushroom stuffed peppers are loaded with cheese. They taste like risotto without all the time and effort spent at the stove.

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.

Cheesy Mushroom Stuffed Peppers

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!

Mushroom Stuffed Peppers

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’ve since made two variations of it: Buckwheat Risotto with Mushrooms and Leeks and Butternut squash and porcini mushroom risotto.

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!

Rice and Cheese Stuffed Peppers


Mushroom and Rice Stuffed Peppers

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.

Cheesy Stuffed Peppers

Besides their taste, I’m kind of obsessed by how similar they look to mini pumpkins.

Perfectly festive for this time of year.

Cheesy Rice Stuffed Peppers

Indecisiveness never tasted so good.

More recipes like these cheesy mushroom stuffed peppers:

Bison Stuffed Peppers
Spinach Sausage and Ricotta Stuffed Peppers
Tuscan White Bean Farro Risotto
Cheesy Chicken Stuffed Eggplant
Asian Steak Stuffed Grilled Avocados

Cheesy Mushroom Stuffed Peppers

Cheesy Mushroom Stuffed Peppers

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

These rice and mushroom stuffed peppers are loaded with cheese. They taste like risotto without all the time and effort spent at the stove.


  • 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


  1. Preheat oven to 375 degrees.
  2. Cut tops of peppers off and clean out the insides.
  3. Sauté butter, olive oil, shallots, garlic and half the rosemary (1/2 tablespoon) in a medium pan for 2-3 minutes over medium heat.
  4. Add mushrooms and a dash of salt & pepper, toss to combine and sauté for another 3-4 minutes.
  5. Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes.
  6. Remove from heat.
  7. Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste.
  8. Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom.
  9. 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.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen



    1. Running to the Kitchen Post author

      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.

    1. Running to the Kitchen Post author

      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.

  1. Cait's Plate

    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!

  2. Jen @ Light Enough to Travel

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

    1. Jen @ Light Enough to Travel

      PS- Ack! I just noticed the link over my name leads to a 404 page on your site; it’s got my blog address tacked on to the end of your blog post address. :)

  3. barbara

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

  4. Kim @ Eat, Live, and Blog

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

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  7. Consuelo Montoya

    Outstanding recipe. I found myself in a similar predicament with six multi-colored bell peppers on the verge of going bad and ended up with only five, one was too far gone to save. This recipe gave me the basics that I needed and I found I also incorporated other aging produce. Interestingly, the sherry really made a difference in the taste, so I recommend cooks do not forget this ingredient. I made mine with cooked wild rice and added pineapple (had to use it up).


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