Kristi Whitley

Healthy Living

Mushroom and Spinach

Stuffed Bell Peppers

I have no idea where this recipe came from. Sorry to person who invented it!


4 large bell peppers, any color
1 c. rice, (white, brown or wild will all work; I prefer short grain for this recipe)
3 c. vegetable broth or stock
½  c. pine nuts, toasted
2 tbsp butter or olive oil
5 cloves garlic, smashed and minced
1 small yellow or red onion, finely chopped
1 c. mushrooms, chopped
2 c. spinach, roughly chopped
1 can any type of beans (optional)
1 c. shredded vegan cheese

Cook the rice in the vegetable stock, according to the instructions on the package.

Meanwhile, toast the pine nuts in a small skillet over medium to low heat, being careful not to burn. Set pine nuts aside.

Cut the tops off the bell peppers, remove and discard the seeds and innards. When the rice is almost done, preheat the oven to 375 and begin preparing the filling.

 In a large saucepan heat the butter or olive oil, then add the garlic and onion and sauté gently for several minutes.

 Add the spinach and mushrooms and cook a few minutes more, just long enough to wilt the spinach. Stir in the now finished rice, toasted pine nuts and optional beans (for more bulk and added protein) and remove.

 Assemble the peppers by adding one to two tablespoons of the shredded cheese into the bottom of the pepper, then partially filling with the rice mixture, then layering more rice on top. Repeat until full and slightly overflowing with the rice.

 Once youʼve filled all four peppers, place into a shallow dish and bake, covered, for about thirty-five minutes. Uncover, sprinkle the tops of the peppers with a bit more cheese, and cook for five minutes more. Remove, allow time to cool, and enjoy!