Asparagus-Mushroom Stuffed Peppers with Cream Sauce

Votes: 1
Rating: 5
Rate this recipe!
Prep Time20minutes
Cook Time30minutes
Passive Time
There is no Nutrition Label for this recipe yet.

Now is the time! From now and through June is the best season to eat asparagus here in the USA! I created this recipe and although it takes a few steps, it is well worth the effort!

I would definitely recommend this for a comforting-yet-elegant dinner or even as a side or main dish for Easter!



  • 4 whole peppers, tops cut and cleaned
  • 3/4 cup rice uncooked
  • 4 Tbl. olive oil
  • 1 medium onion diced
  • 8 oz. mushrooms chopped
  • 2 cups asparagus fresh, chopped
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/8 tsp. nutmeg
  • 1/2 medium lemon juiced
  • 1/2 cup Bread Crumbs,
  • 1/2 cup Follow Your Heart Vegan Parmesan Shreds
  • 1/2 cup JustEgg


  1. Remove tops from peppers and steam in a basket for 15 minutes. Let cool and then slice in half.
  2. Cook 3/4 rice and set aside.
  3. In a large saute pan, place 4 Tbl. Olive oil. Add diced onion and cook for 2 minutes.
  4. Add chopped mushrooms and cook for an additional 2 minutes.
  5. Stir in chopped asparagus and cook for an additional 5 minutes.
  6. Stir in rice.
  7. Remove from heat and stir in salt, garlic powder, nutmeg, and lemon juice. Let cool.
  8. After slightly cool (about 10 minutes), stir in bread crumbs, vegan parmesan, and vegan eggs.
  9. Spray a 9 x 13" pan with oil and place 1/2 cup water in the bottom of the pan.
  10. Stuff pepper halves with filling and cover the pan with parchment paper and foil
  11. Bake at 350 degrees for 30 minutes total.
  12. Remove covers after 10 minutes and continue baking for 10 additional minutes. Top with 1 cup of Sour Creamy Sauce and bake for an additional 10 minutes. NOTE: If there is any additional water in the pan, drain it before adding the sauce.

Sour Creamy Sauce


  • 1/4 cup Earth Balance Margarine
  • 1/4 cup flour
  • 3/4 tsp. black pepper
  • 2 cups vegan chicken broth, or vegetable
  • 8 oz. vegan sour cream


  1. Melt butter in a saucepan and whisk in flour.
  2. Whisk in black pepper and vegan broth. Simmer on low for 4 minutes.
  3. Whisk in sour cream and lemon. Heat slightly.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


Latest Posts

Did You Know?

Social Links