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Peppers stuffed with mushrooms

Author
Cookinero 23 Sep 2025
1690
Peppers stuffed with mushrooms

Stuffed peppers have long been a favorite dish among Russians. They can be stuffed not only with minced meat, but also, for example, with mushrooms and cheese. Peppers stuffed with champignons and baked in the oven are incredibly aromatic, but at the same time tender and satisfying. According to the recipe, only bell peppers can be used for this dish.

How to cook Peppers stuffed with mushrooms

Step 1

Peppers stuffed with mushrooms

Prepare the filling. Heat olive oil in a frying pan. Fry the onion and mushrooms until all the liquid from the champignons has evaporated and the onion has become soft. Transfer the frying mixture to a bowl. Add processed cheese, dill, and mayonnaise. Mix everything well.

Step 2

Peppers stuffed with mushrooms

Bake the peppers. Fill the pepper halves with the mushroom filling. Sprinkle a little hard cheese on top. Bake in the oven at 180 degrees for 17 minutes.

Peppers stuffed with mushrooms - FAQ About Ingredients, Baking Time and Storage

Absolutely! Cream cheese is a great substitute for a richer flavor. For a healthier option, you can use ricotta or even cottage cheese (blended smooth for a better texture).
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in the oven or a toaster oven to keep the topping crispy.
Yes, this recipe is naturally vegetarian. Just be sure to check that your mayonnaise brand is egg-free if you need it to be vegan.
Reheating in an oven or air fryer at 350°F (175°C) for about 10 minutes is best. This will crisp up the cheese topping again. Avoid the microwave, as it will steam the peppers.
Yes, you can make the filling 1-2 days in advance. Keep it stored in an airtight container in the fridge. Let it come to room temperature slightly before stuffing the peppers for easier handling.
They pair wonderfully with a simple green salad, a side of rice or quinoa, or a light soup. They are substantial enough to be a main course on their own.
You can freeze them after baking. Let them cool completely, then wrap each pepper tightly in plastic wrap and place in a freezer-safe bag. They will keep for up to 2 months. Thaw in the refrigerator overnight before reheating.
If your pepper halves are particularly large, you may need to add 3-5 minutes to the baking time. The best indicator is that the pepper should be tender when pierced with a fork and the cheese should be golden and bubbly.

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