Mediterranean Chestnut & Mushroom Stuffed Mini Peppers
These Mediterranean Chestnut & Mushroom Stuffed Mini Peppers are a colorful, earthy, and satisfying vegetarian dish that brings together the sweetness of roasted peppers with the nutty richness of chestnuts and umami depth of mushrooms. The filling is lightly bound with breadcrumbs and Parmesan, seasoned with thyme, garlic, and olive oil for a savory flavor that feels both rustic and refined. Perfect as a warm appetizer, side dish, or light lunch, they offer a taste of Mediterranean comfort with every bite.
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4
Ingredients
12 mini sweet peppers (about 400 g), halved and deseeded
200 g (2 cups) mushrooms, finely chopped
100 g (1 cup) cooked chestnuts, finely chopped
1 small onion, minced
2 cloves garlic, minced
3 tbsp (30 ml) olive oil
2 tbsp (15 g) breadcrumbs
2 tbsp (10 g) grated Parmesan cheese
1 tbsp (15 ml) soy sauce or tamari
1 tsp (2 g) thyme leaves
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions
Preheat the oven:
Set your oven to 375°F (190°C) and line a baking tray with parchment paper.
Prepare the peppers:
Slice the mini peppers in half lengthwise and remove the seeds. Place them cut side up on the baking tray and drizzle lightly with olive oil.
Cook the filling:
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes until soft and fragrant. Add garlic, mushrooms, and soy sauce, and cook for another 5–6 minutes until the mushrooms release their moisture and begin to brown.
Add chestnuts and seasoning:
Stir in the chopped chestnuts, thyme, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
Mix in breadcrumbs and Parmesan:
Once the mixture cools slightly, stir in breadcrumbs and Parmesan cheese until the filling holds together. Taste and adjust seasoning if needed.
Stuff the peppers:
Spoon the mixture evenly into each pepper half, pressing it in gently.
Bake:
Drizzle the remaining tablespoon of olive oil over the stuffed peppers and bake for 15–20 minutes, until the peppers are tender and the tops are golden.
Garnish and serve:
Sprinkle with fresh parsley before serving. These can be enjoyed warm or at room temperature.
Tips
Chop finely: The finer the mushrooms and chestnuts are chopped, the better they blend and hold together in the filling.
Don’t overcook mushrooms: Sauté just until the moisture evaporates; otherwise, the filling may turn mushy.
Make ahead: Prepare the filling up to a day in advance and stuff the peppers right before baking.
Add texture: For extra crunch, mix in toasted pine nuts or crushed walnuts before stuffing.
Vegan option: Skip the Parmesan and use nutritional yeast or vegan cheese instead.
Variations
Mediterranean Grain Mix:
Add a few spoonfuls of cooked quinoa or bulgur wheat to the filling for a heartier version.
Herb Lovers’ Mix:
Replace thyme with oregano, basil, or rosemary for a different aromatic profile.
Cheesy Upgrade:
Top with crumbled feta or shredded mozzarella before baking for a more indulgent option.
Spicy Twist:
Add a pinch of chili flakes or a drizzle of harissa paste for a bit of heat.
Stuffed Bell Peppers:
Double the filling and use regular bell peppers if you prefer a main-dish version instead of appetizers.
Q&A
Q: Can I use canned chestnuts?
A: Yes. Just drain and chop them before using—they work just as well as vacuum-packed or freshly roasted ones.
Q: How can I store leftovers?
A: Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes.
Q: Can I freeze them?
A: You can freeze the stuffed, unbaked peppers on a tray, then transfer to a bag once solid. Bake directly from frozen, adding about 10 extra minutes.
Q: What can I serve with them?
A: These go beautifully with a fresh Mediterranean salad, a bowl of lentil soup, or roasted potatoes.
Q: Can I substitute soy sauce?
A: Use tamari for a gluten-free option or a splash of balsamic vinegar for a more Mediterranean-style flavor.
Nutrition
(Per Serving)
Approximate values based on 4 servings:
Calories: 210
Protein: 6 g
Fat: 13 g
Carbohydrates: 19 g
Fiber: 3 g
Sugars: 6 g
Sodium: 340 mg
Conclusion
Mediterranean Chestnut & Mushroom Stuffed Mini Peppers are a simple yet elegant dish that highlights the richness of plant-based ingredients in the most flavorful way. The earthy filling contrasts beautifully with the sweet peppers, creating a balance that feels wholesome and satisfying. Whether served as an appetizer, part of a mezze spread, or a light vegetarian meal, these colorful bites deliver a perfect blend of texture and taste—comforting, fragrant, and unmistakably Mediterranean.