Savory Thyme-Infused Mushroom Stuffed Peppers

Thyme-Infused Mushroom Stuffed Peppers (Hearty, Flavor-Packed Vegan Dinner)

Imagine diving into a dish that’s not only satisfying but also aligns perfectly with a wholesome, plant-based lifestyle. Our Thyme-Infused Mushroom Stuffed Peppers are crafted to answer your craving for a comforting meal that’s as nutritious as it is delicious. Perfect for those evenings when you want a meal that feels like a warm hug!

Vegan-Inspiration

Inspired by the rich culinary traditions of stuffed vegetables from various cultures, this recipe brings a hearty vegan twist to your table. Combining the earthy flavors of thyme and mushrooms with the natural sweetness of bell peppers, this dish is a celebration of simple ingredients coming together to create something unexpectedly delightful.

Why You’ll Love It

• Hearty Satisfaction: Packed with savory mushrooms and chickpeas, every bite is filling and gratifying.
• Flavorful and Aromatic: Fresh thyme and smoked paprika lend a depth of flavor that’s hard to resist.
• Nutritionally Balanced: Offers a good mix of protein, fiber, and essential nutrients in a single dish.
• Visually Appealing: Vibrant peppers make a beautiful presentation that’s sure to impress.

Quick Grocery List

For the Stuffed Peppers:

• Bell peppers
• Olive oil

For the Thyme Mushroom Filling:

• Olive oil
• Onion
• Garlic
• Mushrooms
• Fresh thyme
• Smoked paprika
• Sea salt
• Black pepper
• Bread chunks
• Chickpeas
• Tomato paste
• Soy sauce
• Vegetable broth

For the Topping (Optional):

• Nutritional yeast or vegan cheese

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Total time is about 1 hour.
• Equipment Checklist: Skillet, baking dish, mixing bowl.
• Dietary Adjustments: Can easily be made gluten-free or nut-free.
• Serving Size: Serves 4 comfortably.

Savory Thyme Mushroom Stuffed Bell Peppers – Easy Vegan Dinner Recipe with Herbs

DifficultyMedium

Servings4

Prep time25 minutes

Cook time35 minutes

Total time1 hour

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Ingredients

For the Stuffed Peppers:

• 4 large bell peppers (any color), tops cut and seeds removed
• 1 tbsp olive oil, (for brushing)

For the Thyme Mushroom Filling

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups cremini or button mushrooms, finely chopped
• 1 tbsp fresh thyme leaves, (or 1 tsp dried thyme)
• ½ tsp smoked paprika
• ½ tsp sea salt, (or to taste)
• ¼ tsp ground black pepper
• 1 cup dried bread chunks, (or brown rice for variation)
• ½ cup canned chickpeas, mashed
• 2 tbsp tomato , paste
• 1 tbsp soy sauce or tamari , (for depth)
• 1/2 cup vegetable broth or water, (to moisten mixture)

For the Topping (Optional)

• 2 tbsp nutritional yeast or shredded vegan cheese
• Fresh thyme sprigs, for garnish

Instructions:

• 1

  Prepare the Bell Peppers

  • Preheat your oven to 375°F (190°C).

  • Slice the tops off the bell peppers and remove seeds and membranes.

  • Lightly brush the outer skin with olive oil and place upright in a baking dish.

• 2

  Cook the Mushroom Filling

  • In a large skillet, heat 2 tbsp olive oil over medium heat.

  • Add the diced onion and sauté for 3–4 minutes until translucent.

  • Stir in garlic and cook for 1 more minute.

  • Add mushrooms and thyme; cook for 6–8 minutes until mushrooms release and reabsorb moisture.

  • Stir in paprika, salt, and pepper.

  • Add bread chunks, mashed chickpeas, tomato paste, and soy sauce. Mix well.

  • Pour in vegetable broth to slightly loosen the mixture. Simmer for 2–3 minutes.

  • Taste and adjust seasoning if needed.

• 3

  Stuff the Peppers

  • Spoon the mushroom mixture evenly into each pepper.

  • Top with nutritional yeast or vegan cheese if using.

• 4

  Bake

  • Cover the baking dish with foil and bake for 25 minutes.

  • Remove foil and bake uncovered for another 10 minutes until tops are slightly golden and peppers are tender.

• 5

  Serve

  • Garnish with fresh thyme and serve warm with a side salad or crusty bread.

Equipment Used

• Sharp knife and cutting board
• Large skillet
• Mixing spoon/spatula
• Baking dish
• Measuring spoons and cups
• Foil
• Oven

Nutrition

Calories	290
Carbohydrates	32g
Cholesterol	0mg
Fat	12g
Fiber	8g
Protein	9g
Saturated Fat	1.5g
Sodium	470mg
Sugar	7g
Trans Fat	0g
Unsaturated Fat	10.5g

General Notes

This recipe is designed to be versatile. Use any color of bell peppers you prefer or have on hand – personally, I like the sweetness and color of red and yellow peppers. The filling can be made ahead, making this a great option for quick assembly on busy nights.

Substitutions

• Mushrooms: Swap for zucchini or eggplant for a different texture.
• Chickpeas: Lentils or black beans make great alternatives.
• Bread chunks: Use brown rice or quinoa for a gluten-free option.

Variations

• Spicy Kick: Add red chili flakes to the filling for heat.
• Cheesy Delight: Top with vegan cheese for a melty finish.
• Extra Greens: Mix in spinach or kale into the filling for added nutrients.

Let’s Get Cooking: Pro Tips

• Tip 1: Ensure the mushrooms are sautéed until golden; it concentrates the flavor.
• Tip 2: When stuffing the peppers, pack the filling tightly to ensure it heats through evenly.
• Tip 3: Brushing the peppers with olive oil before baking helps the skins blister and char slightly, enhancing their sweet flavor.

Art Of: Mastering Stuffed Peppers

Achieving the perfect stuffed pepper is all about the balance of cooking the filling and the peppers to the right tenderness. Pre-cooking the filling allows the flavors to meld beautifully.

Tips and Variations

• Ingredient Swap: Try adding diced sun-dried tomatoes for a tangy touch.
• Flavor Boost: A splash of balsamic vinegar in the filling can add a nice zing.
• Presentation Tip: Serve each pepper on a bed of arugula for an extra pop of color and freshness.

Nutrition Breakdown (Per Serving)

• Calories: 290
• Carbohydrates: 32g – Provides energy for your day.
• Cholesterol: 0mg – Heart-friendly option.
• Fat: 12g – Healthy fats help nutrient absorption.
• Fiber: 8g – Great for digestive health.
• Protein: 9g – Essential for muscle repair and growth.
• Saturated Fat: 1.5g – Keeps saturated fats in check.
• Sodium: 470mg – Moderate sodium content.
• Sugar: 7g – Naturally occurring sugars from vegetables.
• Trans Fat: 0g – Free from trans fats.
• Unsaturated Fat: 10.5g – Includes heart-healthy fats.

Storing and Reheating

Store leftovers in an airtight container in the fridge. Reheat in the oven or microwave until heated through. Stuffed peppers can also be frozen for up to 2 months.

Frequently Asked Questions (FAQ)

Q: Can I use any other type of beans in this recipe?
A: Yes, feel free to use any beans you have on hand. Each type will bring a slightly different flavor and texture.

Q: What’s the best way to reheat stuffed peppers?
A: Reheating in the oven is best to maintain the texture. Cover with foil to prevent drying out.

Q: Can I prepare this dish in advance?
A: Absolutely! Prepare the filling and stuff the peppers up to a day in advance. Keep refrigerated until ready to bake.

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Check out our other Vegan Recipes:

• Smoky Brazilian Feijoada with Jackfruit and Black Beans
• Grilled Argentine Chimichurri Tofu Steaks
• Umami-Packed Vegan Ramen with Shiitake Miso Broth
• Layered Greek Vegan Moussaka with Cashew Béchamel