If you love bell peppers as much as I do, this post will suit you perfectly! But if instead you are not a great fan of them, still I advise you to try this recipe. Because maybe exactly these stuffed bell peppers with zucchini and mushrooms will help you change your mind.
This recipe is definitely suitable for people that prefer mild flavors. Mainly because between the main ingredients there’s nothing spicy or anything that has a very strong and/or specific flavor. It’s a great recipe for combining vegetables, grains and legumes on one plate by enjoying a nutritious meal. In case you don’t like mushrooms or you can’t eat legumes, you can substitute some of the ingredients. Or add something extra to adapt this dish to your taste buds. But if you want to have tasty and healthy stuffed bell peppers, I suggest you to stick with the instructions. Actually you might even be surprised that also without many spices the meal can have a pleasant flavor.
In this recipe I’m using white button mushrooms, which are considered to be good for the heart. They contain a decent amount of copper, which helps your body produce new blood cells. These mushrooms are rich in selenium, zinc and potassium and they contain vitamins B2, B3, B5 and B6. Besides that, white button mushrooms are very low in calories and they can improve your immune system. In case you don’t like that much mushroom flavor or texture, don’t be afraid to still use them. Because, as I mentioned earlier, the outcome has a very mild and creamy flavor. If you still want to keep mushrooms away from your daily menu, know that you are not alone in this. Also Specky uses white button mushrooms only for playing!
Nutritional value of the ingredients
To prepare this dish you can additionally use two optional ingredients – lime juice and garlic. If you want the outcome to be mild and creamy, don’t use any of them. If you want the outcome to have a bit of an exotic touch, use only the lime juice. But if you want it to be a bit spicy, add garlic or even both – garlic and lime juice. Start with small amount, do some tasting and then increase the amount of lime juice or garlic, if necessary. In any case both additional ingredients are good for your health. Lime is rich in vitamin C, while garlic contains many vitamins and minerals that are essential for our body. It’s good for the immune system, good for the heart, good for digestion, good for the bones good for… everything! So simply include those little aromatic cloves in your dishes whenever you can.
Zucchini instead is not known for its strong flavor, because it simply doesn’t have one. Even though it’s quite easy to recognize zucchini’s flavor, I’m sure you will agree that it cannot be called “strong”. But at the same time we should not judge zucchini as a useless vegetable. Actually it contains many good nutrients like potassium, manganese and vitamin C. It can improve digestion and, just like white button mushrooms, also zucchini is very low in calories.
What regards the stuffing process, I advise you to choose bell peppers with four bumps on the bottom. It will make everything much easier, because the bell pepper halves will be more stable on the baking tray. That means that the stuffing won’t fall out. In case you look for a recipe of stuffed bell peppers that have a slightly stronger flavor, try this recipe. But if you got inspired to try this recipe, wait no longer and get to work! Because these stuffed bell peppers with zucchini and mushrooms are:
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healthy
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filling
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vegan
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easy to make
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with mild flavor that can be adapted to your taste buds
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deliciously aromatic
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 25 min |
| Cook Time | 20 min |
| Servings |
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- 2 large bell peppers
- 250 g of white button mushrooms
- 2 small zucchini
- 250 g of canned or cooked white kidney beans
- 150 g of rice (the type of rice is up to your choice; I used carnaroli rice)
- 1 tablespoon of curry powder (for boiling the rice)
- juice from one lime (optional)
- 3 cloves of garlic (optional)
Ingredients
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- boil the rice in hot water mixed with curry powder according to the instructions given on the package;
- while rice is boiling, cut the mushrooms and zucchini in small pieces, put them in a frying pan and without any liquid cook on a medium heat until all the extra water from both ingredients has evaporated;
- while rice is boiling and mushrooms and zucchini are getting ready, cut the bell peppers in half and clean them from seeds;
- when all the extra water from mushrooms and zucchini has evaporated and the rice is cooked, put all the ingredients – mushrooms, zucchini, rice and white kidney beans – in a bowl and, if using, add also the lime juice and/or crushed garlic. Mix everything well together;
- stuff abundantly bell pepper halves with the mixture and place them on a baking tray that is lined with parchment paper;
- cook the stuffed bell peppers at 200°C/390°F in a preheated ventilated oven for 20 minutes or until the bell peppers are soft.
