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
Ingredients
- 1 Tbsp extra virgin olive oil
- 1/2 lb sliced mushrooms
- 1/2 yellow onion
- 3 bell peppers
- 6 slices provolone cheese
- salt/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
Equipment I Used
Mushroom Pepper Appetizer
Equipment
- sillet
- Knife
- Cutting board
- oven safe dish
Ingredients
- 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
Pingback: 15 Healthy Recipes