Garlic Mushroom Stuffed Peppers With Parmesan

mushroom stuffed peppers

Well I’ve just commenced a full on gut-healing, thyroid-healing, skin-healing gluten free diet this week, and am enjoying getting more creative with veggies and properly nourishing food!  I find the commitment to gluten-free much easier, when I’m loving the food I’m eating and when I’m feeling supported.

So although this recipe of Mushroom Stuffed Peppers isn’t a new one in the great wide world of cookery, I wanted to get it on the blog to inspire others on their healing journey.  I know that when I need to whip up an uncomplicated, ultra-healthy snack, this is just the sort of recipe I want to stumble upon!  It’s so simple, healing and tasty.

Mushroom stuffed peppers are also highly versatile of course and can be adapted in any number of ways.  For that reason, I’ve included a bunch of other ingredients which you could use in the stuffing, if you want to turn this into more of a feast.

Garlic Mushroom Stuffed Peppers With Parmesan

Note: the basic recipe is enough for one serving of mushroom stuffed peppers.


  • 150g / 4oz chestnut mushrooms, diced (or any mushrooms of your choosing)
  • 1 bell pepper, halved and insides removed
  • 1 tablespoon of organic coconut oil
  • 2 cloves of garlic, finely chopped
  • sea salt and black pepper, to season
  • extra virgin olive oil, to drizzle


A heads up – if you want to make a more substantial stuffing using any of these additional ingredients, you’ll need more than one bell pepper to stuff them into.

  • canned beans – kidney, pinto, cannellini, black – always go for low-sodium brands
  • 1 whole onion, finely chopped
  • 1 courgette, diced
  • on-the-vine cherry tomatoes
  • tinned sweetcorn


1  Preheat your oven to 180ºc / 350ºF.

2  Put a frying pan on the hob, add the coconut oil, mushrooms and seasoning.  Fry the mushrooms until golden brown, tossing occasionally.  Add in the garlic and fry for a minute more.  Then remove from the heat.

3  Take your pepper halves and fill them with the hot chestnut stuffing.  Use a spoon to pack them down and fill the corners.  Grate a little parmesan over the top.

4  Then place your stuffed peppers on a baking tray and bake them in the oven for about 30 minutes.  The mushroom juice will soften the inside of the peppers as they bake.

5  Once cooked, serve with a good drizzle of olive oil and a little more grated parmesan.

What other ingredients do you add to your mushroom stuffed peppers?
Why not get on the comments below and share your inspiration!  I love to write up new healing recipes and ideas x

By the way, if you want to get any more informed about mushrooms, check out my recent post 5 Nutritional Benefits Of Mushrooms, PLUS Six Best Varieties To Eat to find out just how healing and nutritious they are! They are SERIOUSLY good for you.

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