Stuffed Red Bell Peppers

December 10, 2025

Comfort food just got a plant-powered glow-up. These Stuffed Red Bell Peppers with Plant Strong Portobello Mushroom Skillet Burgers are hearty, wholesome, and packed with real, whole-food flavor. Roasted sweet red peppers are filled with a savory blend of mushroom skillet mix, fluffy quinoa, shredded zucchini, and leeks, all simmered together in a rich tomato sauce with warm Italian spices and a subtle kick of cayenne.

It's the kind of meal that feels cozy and nourishing at the same time! Topped with a tangy bite of sauerkraut, each pepper delivers the perfect balance of savory, sweet, and bright. Whether you’re cooking for friends, prepping lunches for the week, or just craving a comforting classic made with plant-powered ingredients, this recipe checks every box.

Stuffed Red Bell Peppers

Plant Strong Team

Ingredients

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8 medium red bell peppers
1 cup Plant Strong Portobello Mushroom Skillet Burger Mix
1 large zucchini, shredded
1 large leek, halved and chopped
1 cup cooked quinoa
1 tsp Italian seasoning
A dash of cayenne
1 tsp Ceylon cinnamon
24 oz. tomato red sauce of choice

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Sauerkraut

Directions

Preheat the oven to 375°F.
Cut off the tops of the peppers, remove the seeds, and place them upright in a lined baking dish.
Place the peppers in the oven for 15 minutes to soften.
While the peppers roast, warm 2 cups of water in a saucepan and stir in the Portobello Mushroom Skillet Burger Mix.
After about a minute, add the prepared vegetables and cook until softened. Stir in the cooked quinoa, then add the Italian seasoning, a pinch of cayenne, Ceylon cinnamon, and the red sauce. Mix until everything is evenly combined.
Remove the bell peppers from the oven, and top each bell pepper off with the sauted mix until filled.
Place to bake for 30 minutes or until the bell peppers are tender and the filling has been cooked through.
To serve, plate on top of red sauce, and top each off with a dollop of sauerkraut and enjoy!