Garlic Mushroom Stuffed Bell Peppers for Vitamin D recipe

Added 15 October 2026

These stuffed bell peppers are a hearty, comforting plant-based meal filled with an earthy mushroom and garlic mixture. It is a popular dinner option for busy weeknights when you want something satisfying and flavorful.

Vegan Vegetarian Pescetarian Gluten-Free Dairy-Free Egg-Free Soy-Free

Units: Metric (g, kg) US (oz, lb)

Ingredients

• 4 medium Bell pepper (600 g)
• 2 tbsp Olive oil (27 g)
• 1 medium Onion (150 g)
• 4 cloves Garlic (20 g)
• 500 g Mushroom
• 1 tsp Dried thyme (1.2 g)
• 0.5 cup Cashew cream recipe (118 g)
• – 1.5 cups Cashews (195 g)
• – 0.75 cup Water (177 g)
• – 1 tsp Lemon juice (5.1 g)
• – Salt, to taste
• 2 cups Brown rice (uncooked) (379 g)
• Salt, to taste
• Black pepper, to taste
• 1 handful Parsley (25 g)

• Ingredients in total: 1.82 kg
• Weight lost in cooking: 620 g (mostly water boiling off)
• Net weight (cooked): 1.2 kg · 4 servings of about 300 g

Method

1. Preheat your oven to 190 degrees Celsius.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and place them cut-side up in a baking dish.
3. Heat the olive oil in a large skillet over medium heat and add the finely diced onion, cooking until translucent and soft.
4. Add the minced garlic and sliced mushrooms to the skillet, sautéing for about 8 to 10 minutes until the mushrooms have released their liquid and browned nicely.
5. Stir in the dried thyme, cashew cream, and cooked brown rice, mixing until well combined and heated through.
6. Season the mixture with salt and black pepper to taste, then remove from heat.
7. Stuff each bell pepper generously with the mushroom and rice mixture, packing it down slightly.
8. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender.
9. Serve immediately, topped with a sprinkle of freshly chopped parsley.

Method for Cashew cream recipe

1. Place the raw cashews in a bowl and cover them with hot water, allowing them to soak for at least one hour until softened.
2. Drain the soaking water from the cashews and rinse them well under cold running water.
3. Place the softened cashews, the measured fresh water, lemon juice, and a pinch of salt into a high-speed blender.
4. Blend on high for one to two minutes, stopping to scrape down the sides if necessary, until the mixture is completely smooth and creamy.
5. Adjust the consistency by adding a small splash of additional water if a thinner cream is desired, then store in an airtight container in the refrigerator until ready to use.

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Nutrition and nutrient score for this recipe provided by GapPlate

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