These stuffed peppers are delicious and beautiful! To create an especially vibrant dish we buy green, red, yellow, and orange bell peppers and stuff a variety of them. Then, when served, the table resembles a rainbow of color.
In addition to being appealing to the eye, these stuffed peppers also pack a delicious nutritional punch! Stuffed with whole grains, beans, mushrooms, spinach, and herbs your mouth will be watering as your body is flooded with phytonutrients.
Stuffed Peppers with Spinach & Mushrooms
- 6 large bell peppers
- 1 cup walnuts
- 1 cup cooked brown rice
- 1 cup cooked (or canned) garbanzo beans, drained and rinsed
- 1 cup oat bran
- ½ tsp marjoram
- ¼ tsp thyme
- ¼ tsp onion powder
- 2 tbsp Braggs liquid aminos or low sodium soy sauce
- 2 tbsp Dijon mustard
- 10 oz or more of fresh or frozen spinach
- 10 oz mushrooms
- 1 jar tomato sauce (I like Muir Glen Roasted Garlic)
- Preheat the oven to 350°F.
- Pour a thin layer of sauce in the bottom of a pan large enough to hold the peppers, so they won’t stick.
- Wash, slice, and sauté the mushrooms until the juices are reabsorbed and they are fully cooked. Then set aside.
- Steam or water sauté fresh spinach, or thaw frozen, and set aside.
- Prep the peppers by slicing the tops off so they can be placed back on top, and clean out the seeds.
- Place the peppers standing up in the pan on top of the sauce.
- Next, prepare the filling. Using a food processor to chop the walnuts into tiny pieces, pour into a large bowl, and set aside for later.
- Process the garbanzo beans and brown rice in the food processor until a course mash forms.
- Add the mash to the walnuts and then stir in the oat bran, marjoram, thyme, onion powder, liquid aminos and mustard.
- Now comes the fun part! Mash the mixture together with your hands until it is well mixed and sticks together.
- Divide the mixture into six equal pieces and place each piece into a pepper. Push it down into the pepper so about ¾ of the pepper is filled. (You may have some mixture left over, depending on the size of your peppers)
- Top with a little bit of sauce, then add spinach and mushrooms, top with more tomato sauce, and replace the top of the pepper.
- Cook for 45 – 50 minutes, or until the tops start to brown.
- You can heat up remaining tomato sauce to serve on the side, or over the sliced stuffed peppers.