Mushroom Stuffed Peppers

I like stuffed peppers a lot, they clutter the plate less and make a dense mass of flavour and fillingness. Mmm. And they can make up a lovely mix of textures.

Even better, they are generally vegetarian, although I can imagine that a crumbling of black pudding would be amazing in this recipe, and apparently, a lot of the hard cheeses used in pesto aren’t strictly veggie, though Sacla do an organic version which is*.


This one is a nice mix of nuttiness and Mediterranean oily flavours, and I regretted serving them with anything else, as they are, as mentioned, incredibly filling!


  • 200g Chestnut or other nutty mushrooms
  • A big handful of sundried tomatoes, well drained
  • A small bunch of parsley
  • 30g walnuts
  • 4 heaped tsp pesto
  • 50g breadcrumbs
  • 1 red chilli
  • 2 medium peppers, yellow, red, anything but the hated green ones
  • Grated cheese (I used Grana Padano, but actually reckon a melty, whiter cheese would be nicer- Mozarella, Gouda or a good Cheddar. To bang on further, mixing a little torn Mozarella with a harder cheese always makes a good topping, so probably that for the perfect finish)


Dice the mushrooms into tiny 1/2cm pieces, and fry in a large pan, with a little olive oil for 5 minutes, and remove from the heat. Chop the parsley, nuts, chilli and tomatoes into similarly tiny pieces, and stir through, without cooking. Add the pesto and breadcrumbs and stir these through too.


Slice the peppers in half, and remove the stem, seeds and funny white membrane. Put these in an oven dish on some tinfoil, and stuff with the mushroom mix you set aside, pushing down after you put a spoonful in to make sure it fills from top to bottom.

Loosely place another layer of tin foil on top of the stuffed peppers, and bake at 180c for half an hour. After half an hour, add the grated cheese to the top of these, and bake for a further 10 minutes, or until the cheese is golden, and the peppers slightly burnt at the edges.

Serve, and enjoy.


* As a non vegetarian, I find their use of tofu in the place of Parmesan sacreligious, but concede that it’s good you guys are catered for. If you’re making it yourself, I’m not sure if Grana Padano or Pecorino are veggie safe, but they seem like a better alternative- if you know, please do comment below, I am far too lazy to do my own research!


5 thoughts on “Mushroom Stuffed Peppers”

  1. These look absolute fantastic! I’d never thought about using mushrooms as a filling for stuffed peppers, so I’ll definitely be stealing your idea for my next batch! As a vegetarian myself, I really appreciate your attention to detail on the pesto! I miss pesto SO much, and you are very much right in saying that the pesto alternative is not a patch on the original. Thank you for sharing! If you’ve got a minute, I’d love your thoughts on my stuffed veggies 🙂

    Liked by 1 person

    1. Thank you- I’m glad you enjoyed it! Your stuffed veggies look delicious, and a perfect way to enjoy the courgettes currently sat waiting in my fridge!

      I’m not a veggie myself, but I am a veggie sympathiser, and trying to limit my reliance on meat, at least until the process is more humane, and I limit myself to well sourced protein sources!

      Liked by 1 person

      1. Thank you for such a lovely comment! That’s so good to hear! I’m the sole vegetarian in my family, so I always love cooking up a good ol’ plant-based feast to try and incorporate more vegetarian food into daily life! Hope you love the peppers! 🙂

        Liked by 1 person

      2. Also, as for protein, do you like things like beans and pulses? Chickpeas, lentils, kidney beans, butter beans.. are all stacked full of protein! Please holla if you need any recipes that include the likes!

        Liked by 1 person

      3. I love them, but I’m slightly allergic at the same time, so, they’re an occasional treat for me (I love a little rice and pea). But I’ll still have a look because I love them!


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