If you are looking for a plant-based alternative to classic meat-stuffed bell peppers then this recipe for Stuffed Peppers with Shitake Mushrooms is just the thing to make. It’s perfect for Meat Free Mondays but also makes a great make-ahead vegetable side dish. I’m actually thinking I’ll make it this year as one of my Thanksgiving side dishes.
If you are planning to serve it for guests, it’s good to know you can assemble the stuffed peppers 24 hours in advance and then just pop them in the oven about a half hour before you serve dinner. Easy peasy! And they make a way more interesting vegetable side dish than peas 😉
Recipe for Stuffed Peppers Gets a Superfood Booster
This recipe for stuffed peppers actually originally appeared on page 407 of our Clean Cuisine book using button mushrooms. However, after reading about some of the negatives associated with button mushrooms and knowing the tremendous healing power of superfood shitake mushrooms I decided to retest the recipe using shitake mushrooms. I am happy to report I like the new superfood version better! Both the flavor and texture are new and improved.
Using the shitakes definitely adds a richer umami flavor to the dish also. And by the way, did you know upping the umami flavor has been shown to make your entire meal more satisfying? More umami = less food cravings + more overall satisfaction.
Instead of meat, this recipe for stuffed peppers uses minced shitake mushrooms as a savory and umami-rich alternative.
- 2 large organic red bell peppers, sliced in half, seeds removed and stems cut off
- 2 tablespoons extra virgin olive oil OR avocado oil
- 1 cup chopped fresh basil
- 1/4 cup chopped fresh thyme
- 1/2 teaspoon dried oregano
- 5 cloves garlic, chopped
- 1 tablespoon lemon juice
- 2 teaspoons anchovy paste (optional)
- 3 cups shitake mushrooms, stems removed
- Preheat the oven to 400 degrees. Place the cut peppers on a large baking sheet lined with parchment paper.
- To a food processor, add the oil, basil, thyme, oregano, garlic, lemon juice and anchovy paste (if using); process until ingredients are minced but not mushy. Note: Be careful not to over process. Transfer herb mixture to a medium sized bowl and set aside.
- Add the shitake mushrooms to the food processor and process until just minced, but not mushy. Note: Again, be careful not to over process the mushrooms. Add the minced mushrooms to the bowl with the herb mixture and use a spoon to mix the ingredients together.
- Spoon the mushroom-herb mixture into the pepper halves. Place the stuffed peppers in the oven and bake for 35 minutes, or until the peppers are soft and the outer edges are slightly brown. Serve warm or at room temperature.
If you want to make the recipe 100% plant-based eliminate the anchovy paste.
Looking for More Clean Eating Recipes?
Be sure to check out our Clean Cuisine book from which this recipe for stuffed peppers was adapted.