Stuffed peppers with sausage and mushrooms are one of my family’s favorite dinner recipes! You’ll love what an easy dinner idea this is, especially since it makes a great make-ahead recipe too. Just pop it in the oven when you get home and dinner is good to go!
Have you taken the blenditarian pledge? If not, you may want to consider it! I made the pledge a few months ago. It just made sense since I already love adding mushrooms to my recipes. It’s easy to do…just chop, blend and cook. Chop your favorite mushroom variety to match the consistency of your ground meat, blend them together, then cook to finish your recipe. Plus, if you take the monthly blenditarian Challenge, you might just win $250! I don’t know about you but I could sure use some extra fun money!
There are plenty of great reasons to take the blenditarian pledge:
- Flavor: Mushrooms can easily resemble meat when cooked properly. Just chop them to match the consistency of the meat.
- Health: Not only are they low calorie, mushrooms are fat-free, cholesterol free and low in sodium. When you blend, you’re also adding important nutrients like Vitamins B & D, potassium and antioxidants.
- Money: Because mushrooms add bulk and volume to your meat, you get more servings. This ends up saving money because you spend less on meat.
- Environment: Because mushrooms don’t need much space and water and are quickly ready to harvest, they’re one of the most earth friendly and renewable crops around.
Since my blended meatloaf turned out so good last time, I decided to try a brand new blended recipe. Mushrooms and peppers always go great together so what could be better than a mushroom and sausage stuffed bell pepper recipe? In addition to mushrooms and peppers, I planned to add rice, more peppers and maybe even throw in some onion, too.
Mushroom And Sausage Stuffed Bell Pepper Recipe
One thing I like about these is that you can make them ahead of time and put them in the fridge for later. If I know we’re going to be out and about, I’ll make them early in the day and do everything except bake them. Then when we get home (and there’s a million other things to do), I can just pull the stuffed peppers out of the fridge and throw them in the oven.
The first thing you’ll need to do is cut the tops off four green bell peppers. I even cut a couple into smaller pieces and added them to this recipe.
Next, chop three or four small sweet peppers. Not only do they add taste, but they make the recipe fun by adding a little color.
Add onion for even more flavor.
Chop the portobello mushrooms and blend them with the sausage.
Add the peppers and onion to the sausage/mushroom blend and cook over medium heat until sausage is cooked through.
In a large bowl, combine the sausage and mushroom mixture with white rice (you can easily substitute brown rice if you prefer).
Fill the green peppers, cover tightly with foil and bake for 30 minutes. After 30 minutes, uncover and add cheese. Bake until the cheese is melted (approximately 5 minutes) and remove from oven.
I still had mushrooms left so I sauteed them for a minute or two, then used them as garnish with a little parsley.
These stuffed peppers were SO good I could eat them every night. My family loved them too and I’m always happy when I can add a new dish to our repertoire. It’s not always easy to find recipes that my girls agree on but they both devoured this one.
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- 6 ounces portobello mushrooms (chopped)
- 8 ounces mild ground sausage
- 1/3 cup sweet red peppers (chopped)
- 1/3 cup sweet yellow peppers (chopped)
- 1/3 cup onion (chopped)
- 4 green bell peppers
- 1 1/2 cups white rice (cooked), can substitute brown rice
- 1/2 cup shredded cheddar cheese
- Preheat oven to 350
- Cut the tops off of the bell peppers and remove the seeds. If any of the peppers lean enough to tip over, cut a small piece off the bottom to make them level. Set aside.
- Combine sausage, mushrooms, red and yellow peppers and onion in a frying pan.
- Cook over medium heat until sausage is cooked through.
- In a mixing bowl, combine sausage mixture with rice.
- Spray the bottom of a glass baking pan with non-stick cooking spray.
- Fill the green peppers with the rice mixture and place in pan.
- Cover tightly with aluminum foil and cook for 30 minutes.
- Remove from oven and top with shredded cheese.
- Bake uncovered for approximately 5 more minutes (until cheese is melted).
- Remove from oven and garnish with mushrooms and parsley (optional)
Amount Per Serving: Calories: 352Saturated Fat: 8gCholesterol: 55mgSodium: 457mgCarbohydrates: 26gFiber: 3gSugar: 5gProtein: 15g
It wasn’t hard to take the blenditarian pledge since I cook with mushrooms so much already! I love the flavor they bring to a dish and it doesn’t hurt that you can add them to pretty much anything. I even used the remaining mushrooms in my eggs the next morning.
Do you include mushrooms in your recipes? What are some of your favorites? Make the pledge to be a blenditarian and share what drives you to do better!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
If you liked this blenditarian recipe, you may also want to check this delicious Turkey Meatloaf