Skinny Stuffed Peppers—A Light & Satisfying Vegetarian Meal

I love stuffed peppers because they’re just as pretty as they are delicious. If you’re serving them to guests, they make a great presentation, and if you’re eating them at home, you have your entire meal in one neat package. Usually they’re made with ground beef, but I made mine healthier by subbing in baby bella mushrooms to create that hearty, makes-you-salivate umami flavor. Get in my belly!

Skinny Stuffed Peppers

Skinny Stuffed Peppers

  • Serves 4
  • Prep time: 20 minutes
  • Cook time: 40 minutes


  • 4 bell peppers
  • 3 tbsp olive oil, plus more from greasing pan
  • 1 pint baby bella mushrooms, sliced
  • 1 yellow onion
  • 3 garlic cloves, minced
  • ½ cup tomato puree
  • salt and freshly ground pepper
  • 2 c cooked brown rice
  • 1 c shredded mozzarella


  • Preheat oven to 400 degrees F.
  • Cut the tops from the peppers and remove the seeds and core. Chop the top of the peppers and set aside.
  • In a large saute pan over medium heat, add the olive oil. Once hot, add the mushrooms, cooking undisturbed for one minute, then seasoning with salt and pepper. Stir, and continue to cook for another 2-3 minutes, until browned. Add the onion, chopped pepper, and garlic. Cook until softened, another two minutes. Add the tomato puree and stir into the cooking vegetables. Add the rice and season with salt and pepper. Remove from heat and allow to cool slightly.
  • Rub the hollowed peppers and inside of a 9x9 baking dish with olive oil. Divide the mixture between the four peppers and nestle into the baking dish. Bake, covered with foil, for 20 minutes. Top the peppers with the cheese, and cook, uncovered, for another 10-15 minutes, until the cheese is melted and slightly browned in places. Allow to cool slightly before serving.
Skinny Stuffed Peppers

Can’t let International Women’s Day go by without a shoutout to 5 of the strongest, kindest, smartest, most hardworking women I’ve ever met.

around the web