There are some days on which you just need a break from all the cooking and meat dishes. Here is a quick-to-make cheesy stuffed pepper and appetizer that you can enjoy for lunch, snack, or even dinner. There’s nothing complicated in this recipe, and it’s packed with nutrition. 

Bell peppers are packed with Vitamin C, much more than oranges. Mushrooms are one of the best choices to get vitamin D into your diet, especially if you don’t live in sunny areas. Bell peppers stuffed with a tasty mushroom mixture, covered with cheese, and baked to perfection in just under five minutes. 

Cheese and Mushroom Stuffed Peppers are made with ingredients you can find year- round. 

Oil: I use extra-virgin olive oil, but feel free to use your favorite. 

Mushrooms: People have been eating mushrooms for thousands of years. There are countless varieties, some can only be found in the forest, and others are common ones found at your local grocery store. For this recipe, you don’t need to go into the forest, because the best mushrooms to use here are Button white, Cremini, or Shiitake. 

Onion: Yellow 

Bell peppers: Red, yellow or orange. 

Provolone cheese: You could also substitute for another cheese, like cheddar or mozzarella, but the taste will be slightly different. 

Season with salt and pepper

Making Mushroom Lover’s Cheese-Stuffed Peppers:

• Preheat the oven to 350F. 
• On a large skillet over medium heat, heat up olive oil and add in sliced mushrooms. Stir occasionally, sauteing for 3-4 minutes. Add salt and pepper to taste. 

• Add chopped onion to the skillet. Saute until the onion is tender.

• Wash and slice the bell peppers into 3 parts. Lay them out on a baking sheet.

• Spoon mushroom mixture into each sliced bell pepper.

• Place provolone cheese on top of the mushroom mix.

• Since the mushroom mix is already cooked, all you need to do now is melt the cheese. To do so, place the peppers in the oven and bake until the cheese is completely melted-  about 5 minutes.

In addition, I broil for the last minute of cooking to get the brown golden color. This is completely optional.

I hope you love stuffed peppers with cheese and mushrooms. Here are a few more easy appetizers you may like: 

Easy Oven Baked Zucchini Crisps

Creamy Stuffed Mushroom Appetizer

Mushroom Crostini

Equipment I Used

Mushroom Pepper Appetizer

Print Recipe Pin Recipe

Course Appetizer, dinner, lunch, Side Dish

Cuisine Russian

Servings 8

Calories 88 kcal

Ingredients

  

1x2x3x

• 1 Tbsp extra virgin olive oil
• ½ lb mushrooms sliced
• ½ yellow onion diced
• 3 bell peppers sliced in three parts
• 6 slices provolone cheese
• salt/pepper to taste

Instructions

 

• Preheat oven to 350F.
• Heat 1 Tablespoon of extra virgin olive oil in a pan.
• Add in 1/2 pound of sliced mushrooms. Sauté for 3 minutes, stirring occasionally. Add salt and pepper to your taste.
  
• Chop 1/2 yellow onion. Add to mushrooms. Sauté until the onions are soft.
  
• Wash and slice 3 bell peppers into 3 parts. Lay them out on an oven pan.
  
• Spoon mushroom and onion mix into sliced bell peppers.
  
• Cut 6 provolone cheese in half and place on top of the mushroom mix.
  
• Bake until the cheese is completely melted, 4-5 minutes.
• *I also broiled it for a minute to get more of the golden color. (optional)
  

Nutrition

Nutrition Facts

Mushroom Pepper Appetizer

Amount Per Serving

Calories 88 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 128mg6%

Potassium 214mg6%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 5g10%

Vitamin A 1523IU30%

Vitamin C 58mg70%

Calcium 112mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword appetizer, cheese, dinner, green onion, low calorie, low carb, lunch, mushroom, olive oil, pepper, russian food, side dish

Tried this recipe?Let us know in the comments how it was!