Here is a Delicious Vegan Gluten-Free Recipe from one of my experiments that went right! I’m a huge fan of peppers and I especially love stuffing them. They are undeniably flavourful and versatile. Overall, the perfect type of appetizer or side dish that you can serve on any occasion, but I like to add mine with millet as I like to always mix with different complex carbs.
Table of Contents
Ingredients for Peppers Stuffed with Onion and Mushrooms
- Millet
- King trumpet mushroom / Eringi mushrooms
- Red onion
- Dry oregano
- Salt and pepper
- Bell pepper
Alternative options keeping it vegan gluten-free
- Millet
- Wild rice
- Quinoa
- Basmati rice
- King trumpet mushroom / Eringi Mushrooms
- You can use any type of large mushroom
- Oyster mushrooms
- Button mushrooms
- Red Onion
- White onions
- Leeks
- Bell Pepper
- Not many alternatives, but you can use large capsicum.
Instructions:
For the Millet:
- Combine 2 cups of millet and 2 cups of water. Bring to a simmer, then cover and cook until tender for about 20-25 minutes. Remove from the heat and let it sit, covered, for another 10 minutes. Note: Fluff with a fork.
For the Peppers Stuffed with Onion and Mushrooms:
- Prepare 2 large bell peppers – clean the peppers. Gently slice and separate the top part and set it aside.
- Make the filling – on low heat non-stick frying pan, cook 10 large chopped Eringi mushrooms and 1 large chopped red onion, and season with salt and pepper to taste.
- Stuff the peppers – fill the peppers with the cooked Eringi mushrooms and red onion, generously. Add 2 tsp of dry oregano for the extra flavour!
- Bake and Serve – bake the peppers on an air-fryer/oven at 180 degrees heat for 15 to 20 minutes, and serve.
Check out these other delicious mushroom recipes
Easy Plant-Based Noodle Mushroom Stir-Fry
Mung Bean Recipe with Shiitake Mushrooms No Gluten
Peppers Stuffed with Onion and Mushrooms
Equipment
- Air Fryer
- Non-stick Cooking Pan
Ingredients
- 2 cups Millet
- 10 pcs Eringi Mushrooms Large
- 1 pc Red Onion Large
- 2 tsp Dry Oregano
- 1 tsp Salt and Pepper
- 2 pcs Bell Pepper Large
Instructions
For the Millet
- Combine 2 cups of millet and 2 cups of water. Bring to a simmer, then cover and cook until tender for about 20-25 minutes. Remove from the heat and let it sit, covered, for another 10 minutes. Note: Fluff with a fork.
For the Peppers Stuffed with Onion and Mushrooms
- Prepare 2 large bell peppers – clean the peppers. Gently slice and separate the top part and set it aside.
- Make the filling – on low heat non-stick frying pan, cook 10 large chopped Eringi mushrooms and 1 large chopped red onion, season with salt and pepper to taste.
- Stuff the peppers – fill the peppers with the cooked Eringi mushrooms and red onion, generously. Add 2 tsp of dry oregano for the extra flavour!
- Bake and Serve – bake the peppers on an air-fryer at 180 degrees heat for 15 to 20 minutes, and serve.
Nutrition
Sources & resources
Is Millet Gluten-Free? – beyondceliac.org
https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/millet/
Love how simple this recipe is!
Simple recipe, wondering if there’s a substitute for onions.
this is a good appetizer but also I can pair it with rice.
I love peppers and mushrooms, so I’ll definitely give a try to this tasty and simple recipe!
Thanks for sharing 🙂
This looks so easy and delicious, I’ll definitely be trying this recipe!
Delicious! We love stuffed peppers and surprisingly even my kids eat them. I so appreciate your plant based recipes, so simple and healthy.
Wow! will try this at home
This looks good. I would like to give it a try. Thank you for sharing!
This recipe looks amazing. This is looks like a great meal for dinner and easy to make.
This recipe looks so delicious!! Can’t wait to try this out
Such great colors. This looks delicious and very healthy
Looks delicious! 🙂
Colors of healthy eating, it looks so yummy and healthy