Stuffed Green Peppers With Rice and Mushrooms Recipe

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Stuffed Green Peppers With Rice and Mushrooms
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  1. Rinse the peppers under warm running water.
  2. Cut a slice from a stem end of each pepper (about 1/2 inch thick).
  3. Remove the core, white veins, and seeds.
  4. Fill a medium size pot with water and bring to boil.
  5. Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
  6. Remove peppers and cool.
  7. Arrange peppers in a shallow baking dish.
  8. Sauté chopped onions in canola oil to a golden color.
  9. Add mushrooms and garlic, and sauté for 3 minutes.
  10. Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
  11. Fill the peppers with the rice filling.
  12. Place the pepper top slices over the filling.
  13. Pour 1/4 cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
  14. Bake uncovered, at 350 degrees F, for 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 449.87 Kcal (1884 kJ)
Calories from fat 167.11 Kcal
% Daily Value*
Total Fat 18.57g 29%
Cholesterol 2.46mg 1%
Sodium 1864.77mg 78%
Potassium 1287.84mg 27%
Total Carbs 62.29g 21%
Sugars 13.4g 54%
Dietary Fiber 10.5g 42%
Protein 14.37g 29%
Vitamin C 199.6mg 333%
Iron 4.5mg 25%
Calcium 75.9mg 8%
Amount Per 100 g
Calories 63.09 Kcal (264 kJ)
Calories from fat 23.43 Kcal
% Daily Value*
Total Fat 2.6g 29%
Cholesterol 0.34mg 1%
Sodium 261.51mg 78%
Potassium 180.6mg 27%
Total Carbs 8.74g 21%
Sugars 1.88g 54%
Dietary Fiber 1.47g 42%
Protein 2.02g 29%
Vitamin C 28mg 333%
Iron 0.6mg 25%
Calcium 10.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
  • 12

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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