Mushroom and Spinach Stuffed Bell Peppers: A Hearty & Healthy Plant-Based Main Course

Vegan

These flavorful stuffed bell peppers combine earthy mushrooms, nutrient-rich spinach, and fragrant garlic and herbs, all baked inside a tender, roasted bell pepper. This paleo and vegan-friendly dish is a perfect low-carb, high-fiber meal that’s both comforting and nutritious.

  • Total Time: 40 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Servings: 4

Ingredients

For the Stuffed Peppers:

  1. 4 large bell peppers (red, yellow, or green), halved and deseeded
  2. 1 tbsp olive oil
  3. 1 small onion, finely diced
  4. 3 cloves garlic, minced
  5. 2 cups (150 g) mushrooms, finely chopped
  6. 3 cups (90 g) fresh spinach, chopped
  7. ½ tsp sea salt
  8. ½ tsp black pepper
  9. ½ tsp dried oregano
  10. ½ tsp smoked paprika
  11. ¼ tsp red pepper flakes (optional, for heat)

For Garnish:

  • 1 tbsp fresh parsley or basil, chopped
  • 1 tbsp nutritional yeast (for a cheesy flavor, optional)

Optional Additions:

  1. ½ cup cooked quinoa (for extra protein and texture)
  2. 1 tbsp pine nuts or chopped walnuts (for crunch)
  3. ½ tsp balsamic vinegar (for depth of flavor)

Substitutions:

  • Nut-free: No changes needed!
  • Extra protein: Add crumbled tofu or cooked lentils.
  • No spinach? Use kale or Swiss chard instead.

Step-by-Step Instructions

  1. Preheat the Oven:
    • Preheat oven to 200°C (400°F).
    • Lightly brush the halved bell peppers with olive oil and place in a baking dish.
  2. Prepare the Filling:
    • Heat 1 tbsp olive oil in a pan over medium heat.
    • Add onion and garlic, sautéing for 2–3 minutes until softened.
    • Add mushrooms, salt, black pepper, oregano, smoked paprika, and red pepper flakes.
    • Cook for 5–7 minutes, until mushrooms release moisture and become golden.
    • Stir in chopped spinach and cook for 1–2 minutes, until wilted.
  3. Stuff the Peppers & Bake:
    • Evenly distribute the mushroom-spinach mixture into the halved peppers.
    • Cover with foil and bake for 25 minutes, then uncover and bake for 5 more minutes to slightly crisp the tops.
  4. Garnish & Serve:
    • Sprinkle with fresh parsley and nutritional yeast before serving.
  5. Enjoy Immediately!

Nutritional Information (Per Stuffed Pepper Half)

  • Calories: 130
  • Protein: 4 g
  • Fats: 6 g
  • Carbohydrates: 14 g
  • Fiber: 5 g
  • Sugar: 6 g

Vitamins & Benefits

  • Mushrooms: Rich in antioxidants and support immune health.
  • Spinach: High in iron and vitamin K.
  • Bell Peppers: Loaded with vitamin C and fiber.

Did you know? Mushrooms are one of the few plant-based sources of vitamin D, making them great for bone health!

Storage Tips

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze in portions for up to 2 months.
  • Reheating: Warm in the oven at 180°C (350°F) for 10 minutes.

FAQ

Can I make these ahead of time?
✔️ Yes! Assemble the stuffed peppers and bake when ready.

What can I serve with this dish?
✔️ Pair with a side salad, roasted sweet potatoes, or quinoa.

How do I make this dish even heartier?
✔️ Add quinoa, lentils, or crumbled tofu to the filling.

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