Directions: 

• 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)

Print Recipe

Mushroom Pepper Appetizer

Servings: 8

Calories: 112kcal

Ingredients

• 1 Tablespoon extra virgin olive oil
• 1/2 pound mushrooms sliced
• 1/2 yellow onion
• 3 bell peppers
• 6 slices provolone cheese
• salt/pepper

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

Calories: 112kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 187mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 31.6% | Vitamin C: 70.4% | Calcium: 16.3% | Iron: 2.5%