Japanese-Inspired Stuffed Peppers with Miso-Glazed Mushrooms & Sesame Rice

These stuffed peppers are taking over Pinterest feeds with their bold Japanese-inspired twist. The tender peppers cradle a hearty filling of savory miso-glazed mushrooms and fluffy sesame rice, then get finished with a crispy panko topping. A perfect balance of textures and flavors that appeals to both plant-based and meat-eating audiences.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large red bell peppers (tops cut off, seeded)
• 1.5 cups cooked sushi rice
• 2 tbsp toasted sesame seeds
• 8 oz shiitake mushrooms (chopped)
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1/4 cup panko breadcrumbs
• 1 tbsp furikake seasoning
• 2 scallions (thinly sliced)
• 1 tbsp sesame oil

Instructions

1. Preheat oven to 400°F and line baking sheet with parchment
2. Mix cooked rice with 1 tbsp sesame seeds and set aside
3. Sauté mushrooms in sesame oil until tender (5-7 mins)
4. Whisk miso, mirin, and rice vinegar, then toss with mushrooms
5. Fill peppers with alternating layers of rice and mushroom mixture
6. Top with panko and remaining sesame seeds
7. Bake 15-18 mins until peppers soften and topping golden
8. Garnish with furikake and scallions before serving

Chef's Note

For extra crispiness, broil the last 2 minutes. Add chili crisp for spice lovers!

Make-Ahead Tips

Store unbaked stuffed peppers in fridge up to 24 hours

Substitutions

Use quinoa instead of rice, button mushrooms for shiitake