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Italian Stuffed Peppers ~ Colorful bell peppers stuffed with a saucy mixture of rice, spinach, mushrooms, and vegan mozzarella for a delicious twist on the classic! These peppers are easy to make and ready to serve in about an hour.

Italian Stuffed Peppers

Colorful bell peppers stuffed with a saucy mixture of rice, spinach, mushrooms, and vegan mozzarella for a delicious twist on the classic!
5 from 10 votes
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Course: Dinner, Main Course
Cuisine: Italian
Keyword: vegan, vegetarian
Servings: 4
Calories: 549kcal
Author: Holly Gray

Ingredients

  • 2 tsp. olive oil
  • 1/4 cup shallot chopped
  • 8 oz. cremini mushrooms rough chopped
  • 8 oz. baby spinach leaves rough chopped
  • 2 1/2 cups marinara sauce
  • 1 1/2 cups long-grain white rice cooked
  • 1 1/2 cups vegan mozzarella cheese shredded
  • 3 tablespoons Italian-seasoned Panko bread crumbs
  • 4 medium bell peppers tops cut off, seeds and membranes removed
  • fresh parsley optional, for garnish

Instructions

  • Note that this recipe includes pre-cooked rice!
  • Preheat oven to 375°
  • Heat oil in a large pan over medium heat. Add onions and mushrooms. Cook, stirring frequently 2-3 minutes, until vegetables are softened and fragrant. Add spinach and continue cooking another 1-2 minutes, until spinach is wilted.
  • Add marinara sauce and pre-cooked rice, stirring gently to combine.
  • Remove from heat. Fold in Panko bread crumbs and cheese.
  • Fill each hollowed out bell pepper with rice mixture and place in prepared baking dish. Top with additional cheese, if desired.
  • Cover and bake for 30 minutes.
  • Top with extra breadcrumbs and a sprinkling of parsley. Serve hot.

Nutrition

Calories: 549kcal | Carbohydrates: 94g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Sodium: 1336mg | Potassium: 1472mg | Fiber: 10g | Sugar: 14g | Vitamin A: 9706IU | Vitamin C: 180mg | Calcium: 163mg | Iron: 5mg
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