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:
- 4 large bell peppers (red, yellow, or green), halved and deseeded
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 cups (150 g) mushrooms, finely chopped
- 3 cups (90 g) fresh spinach, chopped
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp smoked paprika
- 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:
- ½ cup cooked quinoa (for extra protein and texture)
- 1 tbsp pine nuts or chopped walnuts (for crunch)
- 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
- 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.
- 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.
- 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.
- Garnish & Serve:
- Sprinkle with fresh parsley and nutritional yeast before serving.
- 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.