Serves 4     adjust servings

Cheesy Mushroom Stuffed Peppers

Preparation 15 min Prep Time
Cook Time 35 min Cook Time
Total Time 50 mins Total Time

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.

Recipe Notes

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

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