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Mushroom Stuffed Peppers Appetizer

These easy and cheesy mushroom stuffed peppers are the best appetizers or snacks! These nutritious and flavorful bell peppers are full of gooey cheese, mushrooms, and onions, and come together to make a delicious vegetarian dish!

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Why I Love This Recipe for Mushroom Stuffed Peppers

Easy and cheesy, these stuffed peppers will fly off your table! These bell peppers are stuffed with a tasty mushroom mixture, covered with cheese, and baked to perfection in just under five minutes.

This tasty vegetarian appetizer is super simple to make, and you can enjoy it for lunch, a snack, or even dinner. It also has the added benefit of being packed with nutrition!

Bell peppers are packed with Vitamin C – more than even oranges – and mushrooms are one of the best ways to add vitamin D to your diet, especially if you don’t live in sunny areas. 

Enjoy this refreshing dish incorporated into your weekly meal plan, or as a treat on football Sunday!

Key Ingredients

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These stuffed peppers are made with ingredients that you can find year-round, so enjoy them anytime!

  • Oil: I use extra-virgin olive oil, but feel free to use your favorite.
  • Mushrooms: People have been eating mushrooms for thousands of years. There are countless varieties, some can only be found in the forest, and others are common ones found at your local grocery store. For this recipe, you don’t need to go into the forest, because the best mushrooms to use here are Button white, Cremini, or Shiitake.
  • Onion: Yellow
  • Bell peppers: Red, yellow, or orange.
  • Provolone cheese: You could also substitute for another cheese, like cheddar or mozzarella, but the taste will be slightly different.
  • Season with salt and pepper.

Find the full printable recipe with specific measurements below.

Instructions To Make These Mushroom Stuffed Pepper Appetizers

Step 1: Preheat and Prep

Preheat the oven to 350F and heat a tablespoon of extra virgin olive oil in a pan.

Step 2: Saute Mushrooms

Add sliced mushrooms to your pan and saute for 3 minutes, stirring occasionally. Add salt and pepper to taste.

sauted mushrooms filling

Step 3: Add Onion

Add half of the chopped yellow onion to the mushrooms. Saute until the onions are soft and turning translucent.

mushroom and onion mix

Step 4: Prep Bell Peppers and Add Mushroom Mixture

Wash and slice 3 bell peppers into three parts. Lay them out on an oven pan and spoon the mushroom and onion mixture into the peppers.

mushroom mix in stuffed bell peppers

Step 5: Add Cheese

Slice provolone cheese and drape them on top of the mushroom mixture so the inner mix is covered.

mix stuffed bell peppers with cheese

Step 6: Bake (and Broil)

Bake until the cheese is completely melted, which should take 4-5 minutes. You can also broil it for one minute to add more of the golden color.

baked stuffed bell peppers

RecipeFAQs

Do you have to cook bell peppers before stuffing them?

Some recipes call for cooking the peppers first, but for this dish, we want a more sturdy bell pepper. Cooking them will make them softer, but since this is an appetizer we want to hold and retain some structure, we don’t want them soft! This method leaves a little bit of crunch to complement the gooey filling and it’s delicious!

Which color of bell pepper is best?

They’re all good and work wonderfully with this recipe! Red bell peppers tend to be a bit sweeter and they pack more of a healthy punch, but I think a variety of colors is best. 

What else could I put in my stuffed bell peppers? 

You could follow this very recipe, but get creative with your own preferences. Add beans, cheese, salsa, or meat if you want. Even chili would be delicious on these bell peppers!

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More Tasty Mushroom Recipes to Make

If you tried this Mushroom Stuffed Peppers Appetizer or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

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Mushroom Stuffed Peppers Appetizer

These easy and cheesy mushroom stuffed peppers are the best appetizers or snacks! These nutritious and flavorful bell peppers are full of gooey cheese, mushrooms, and onions, and come together to make a delicious vegetarian dish!
5 from 1 vote
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Course: Appetizer, Dinner, Lunch, Side Dish, Starters and Sides
Cuisine: Russian
Diet: Gluten Free
Allergy: Gluten Free, Nut Free, Vegetarian
Total Time: 30 minutes
Servings12
Calories: 57kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 1 Tbsp extra virgin olive oil
  • ½ lb mushrooms, sliced
  • ½ yellow onion, diced
  • 3 bell peppers, sliced in three parts
  • 6 slices provolone cheese
  • salt & pepper, to taste

Instructions

  • Preheat the oven to 350F.
  • Heat extra virgin olive oil in a pan.
    1 Tbsp extra virgin olive oil
    mushroom stuffed bell peppers 1000x669
  • Add in sliced mushrooms. Sauté for 3 minutes, stirring occasionally. Add salt and pepper to your taste.
    ½ lb mushrooms,, salt & pepper,
    sauted mushrooms filling 1000x668
  • Chop yellow onion. Add to mushrooms. Sauté until the onions are soft.
    ½ yellow onion,
    mushroom and onion mix 1000x668
  • Wash and slice bell peppers into 3 parts. Lay them out on an oven pan.
    3 bell peppers,
    bell pepper slices 1000x667
  • Spoon mushroom and onion mix into sliced bell peppers.
    mushroom mix in stuffed bell peppers 1000x668
  • Cut provolone cheese in half and place on top of the mushroom mix.
    6 slices provolone cheese
    mix stuffed bell peppers with cheese 1000x668
  • Bake until the cheese is completely melted, 4-5 minutes.
    baked stuffed bell peppers 1000x668
  • *I also broiled it for a minute to get more of the golden color. (optional)

Notes

  • Cheddar cheese can be substituted for provolone cheese.
  • Garnish with fresh chopped dill or parsley. 
  • Reheat in the oven until warm. 

Nutrition

Calories: 57kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 71mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 1mg
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