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

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.