Mushroom Stuffed Red Bell Peppers
I never thought to create something like stuffed peppers, but, I am really glad I tried this because it was delicious! My first attempt at this was a good one and there are still so many different variations of this that I am going to try. This makes a nice light snack, a side dish or you can prepare it as the star attraction.
Ingredients
- 3 red bell peppers halved and seeded
- 2 cups mixed mushrooms I used Oyster and Cremini slices
- 1 tablespoon olive oil extra virgin
- 1 red onion small
- 1 garlic clove diced
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 teaspoon smoked paprika
- ½ cup walnuts chopped
- ¼ cup sun-dried tomatoes
- 3 tablespoons balsamic vinaigrette
Instructions
- Preheat oven to 350°.
- Half and wash peppers and place them in the oven for 15 minutes. (cut side up)
- In a medium saucepan add mushrooms, sliced onions, garlic, and spices. Saute for 5-10 minutes.
- Add walnuts, sun-dried tomatoes, and balsamic vinaigrette, and cook for an additional 5 minutes.
- Pull peppers out of the oven and stuff them with the mushroom mixture.
- Place them back into the oven for an additional 10 minutes.
- Serve with topped with fresh herbs such as parsley.
Balsamic vinaigrette
- Use our basic balsamic vinaigrette recipe