These Stuffed Vegetarian Bell Peppers with Mushroom Crumble are a perfect healthy entree this holiday season. Bursting with flavour and packed with nutrition, they’ll chase the turkey-blues away. Make these easy, gluten-free stuffed peppers for family and friends at your next festive dinner and watch them disappear!
Here’s what you’ll to make these Healthy Stuffed Bell Peppers:
- 1 package of Lion’s Mane Mushroom Crumble
- 1 shallot
- 1 clove of garlic
- 2 cups baby spinach
- 4 bell peppers (orange, red and/or yellow are best)
- White wine vinegar
- Fresh marjoram
- Salt and pepper to taste
With only 6 ingredients, this recipe for healthy stuffed peppers is one of the easiest recipes out there.
How long does it take to soften peppers in the oven?
Do you have to boil peppers before stuffing them?
Goodness gracious, no. Unless that is, you want a soggy, falling apart mess on your plate🚫Not only will it make it harder for the peppers to carry all the yummy filling, boiling leaches some of the vitamins and minerals out of them. All you have to do to get the peppers ready for stuffing, is cut the tops off and pull (or cut) the seeds and white parts out of the pepper.
How do you make stuffed peppers not bland?
Have a delicious filling! Some people think you gotta cover them in cheese or coat them in salt – not true! You just need a yummy filling for the peppers. Using a base of shallots (or cooking onion) with garlic and some salt is a perfect base. Then you add the main part of your filling: in this case, our mushroom blend, which is also packed with flavour (carrots, tomatoes, spices). Then, add some sort of acid – like a vinegar to brighten things up. Finally, add in some fresh herbs in the last minute or so of cooking. Fill the peppers and top with fresh ground peppers and a little Kosher salt.
What to serve with this easy stuffed peppers recipe:
Stuffed peppers will go great with a lot of dishes but here are my favourite things to serve with these stuffed peppers:
- Easy Butter Lettuce and Pomegranate Salad – you can’t go wrong with a salad alongside these peppers and this butter lettuce with pomegranate salad would be perfect
- Simple Romaine Salad with Radish and Parmesan – romaine more your style? This easy romaine salad pairs perfectly with stuffed peppers too
- Rice, rice and more rice! More traditional stuffed pepper recipes will call for rice in the pepper itself but because this vegan stuffed pepper recipe doesn’t have any rice, a side of rice would go quite nicely here. You could cook up some basmati rice with vegetable broth and squeeze some lime juice on it before serving. Yum yum😋 (And yes: basmati is naturally gluten-free!)
- An easy bean salad – check out this easy bean salad from Simply Recipes.
- If you’re keeping it vegan, a roasted vegetable dish would go nicely. Check out these Roasted Cinnamon Sweet Potatoes or these Oven Roasted Vegetables from Erin at Well Plated.
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What does marjoram taste like?
Marjoram has a sweet and almost spicy taste to it but it’s not a heavy or powerful flavour. Marjoram is a close cousin to oregano but oregano has a stronger flavour than marjoram. It’s bests to add marjoram at the end of the cooking process as it doesn’t hold up well in high heat and/or long cooks.
What flavours go with marjoram?
Here’s a list of foods and other herbs and spices that go well with marjoram:
- Basil
- Cheese, like goat or mozzarella
- Chicken dishes
- Eggs and egg dishes (like omelets)
- Fish
- Lemon
- Meats, especially grilled
- Mushrooms
- Oregano
- Parsley
- Pasta (especially macaroni or ravioli)
- Potatoes
- Rosemary
- Salads (especially green salads and salad dressings)
- Spinach
- Summer squash
- Stuffing
- Thyme
- Tomatoes and tomato sauce
Here are some great pairings for cooking with marjoram:
- Marjoram + chicken + lemon
- Marjoram + goat cheese +prosciutto
- Marjoram + tomato sauce + zucchini
The best part about these easy stuffed peppers? They’re vegan and gluten-free!
That’s right my friend. This stuffed peppers recipe is simple, delicious and gluten-free. It’s really the mushroom mixture that makes this recipe so dang delicious.
Here’s something that’s good to know: all of Big Mountain Foods Products are vegan and gluten-free. And to boot, this environmentally-forward company has a whole line up of delicious, plant-based items. Plus, they’re Canadian!🇨🇦
(This post isn’t sponsored by them but I am entering a recipe contest. Fingers crossed!! Putting my best foot forward so we’ll see…)
Anyways, if you like the sound of vegetarian stuffed peppers then you really outta check out other products from Big Mountain Foods.
Check out all their products here and more delicious recipes here. Follow along with Big Mountain Foods over on Facebook, Instagram and Twitter!
Hope you love these healthy stuffed peppers like we do😄
~April
Here’s a few more delicious and gluten-free recipes to check out:
- Spinach and Citrus Salad with Sweet and Spicy Almonds
- Healthy Banana Bread with White Beans
- Roasted Cinnamon Sweet Potatoes
- Easy Black Bean Stuffed Sweet Potatoes with Avocado
- Roasted Sweet Potato Salad with Pomegranate Seeds
- Cranberry Pomegranate Sauce
Stuffed Bell Peppers with Mushroom Crumble
Ingredients
- 1 package Lion's Mane Mushroom Crumble (300g)
- 1 shallot
- 2 cloves of garlic
- 2 cup cups baby spinach
- 4 bell peppers red, orange or yellow
- White wine vinegar
- Salt and pepper
Instructions
- Prepare the bell peppers: cut the tops off and then clean out the inside. You can use a small pairing knife, cutting away the white parts or just use your hands and get in there. If there are seeds left in the pepper, turn it upside down and give it a few taps on the side - they should fall out. Arrange the peppers in a baking dish.
- Using a non-stick pan, add about 2 tsp of olive oil and heat gently for a few minutes. Then add the shallot and garlic. Stir over the heat for a minute then add the spinach. Cook the spinach in the pan until it wilts. Season with some kosher salt.
- Then add the Lion's Mane Mushroom Crumble to the pan, breaking it up and combining with the spinach mixture.
- After about 2 minutes of cooking add 1 Tbsp of white wine vinegar and the chopped marjoram. Stir to combine.
- Remove from heat.
- Spoon the mushroom mixture into the bell peppers, dividing evenly.
- Bake the peppers in the pre-heated oven for about 12 minutes or until heated through. Serve.
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