Are you on the lookout for the perfect appetizer to dazzle your guests at the next gathering? Look no further! I recently created a delicious gem that combines the vibrant flavors of mini bell peppers, the creaminess of cheese, and the richness of mushrooms. This Onion & Mushroom Stuffed Peppers recipe is not just a crowd-pleaser, its a burst of flavors that will make you crave more and more of it.
Bell peppers are always a win when it comes to adding vibrance in your creativity. However, in this dish we will be adding mini bell peppers, for its visual appeal and it’s perfect size for stuffing the ingredients inside. This dish is a perfect example of what happens when creativity and right ingredients come together to form pure magic.
Ingredients for Onion & Mushroom Stuffed Peppers
Mini bell peppers serve as the edible vessels for this delightful dish. Their vibrant colors and sweet, crisp flesh make them an excellent choice for stuffing. I chose the miniature size, because it is perfect for a bite sized piece.
Cream cheese adds a rich and creamy texture to the stuffing mixture. Its mild and tangy flavor creates the base for every flavor to flourish. The creaminess of this ingredient helps keeping all the stuffing together, ensuring a smooth and creamy consistency.
Finely chopped mushrooms bring a savory to the stuffing. As they cook, mushrooms release moisture, which enhances the overall taste of the dish.
Goat cheese(this is optional), introduces a tangy and slightly pungent taste to the stuffing. Its texture adds another layer of creaminess in the dish.
Shallots, with their milder and sweeter flavor compared to onions, contribute a subtle allium note to the stuffing.Finely chopped Shallots adds an array of aroma, which is an essential to the dish.
Fresh thyme sprigs gives a herbal fragrant to the stuffing. The leaves, when stripped from the stems, release their aromatic oils during cooking. Thyme complements the other herbs and spices, adding depth to the overall flavor.
Pecans serve as a finishing touch, providing a nutty crunch to each stuffed pepper. Placing a pecan on top adds texture and a delightful contrast to the creamy filling, enhancing the overall sensory experience.
These carefully chosen ingredients come together to create a harmonious blend of flavors and textures in the Onion & Mushroom Stuffed Peppers recipe, making it a delicious and visually appealing dish.
How to Make Onion & Mushroom Stuffed Peppers
To begin, preheat your oven to 375℉ in preparation for baking the stuffed peppers. Meanwhile, set a pan on medium-high heat and add finely chopped mushrooms and shallots. Let them to cook for approximately 5 minutes. As they cook, the mushrooms will release water.
Once the excess water is released and dried up, introduce oil and spices such as salt, pepper, garlic powder, and paprika to the pan. Let the mixture cook for an another 2-3 minutes, and let the flavors meld. In a separate bowl, combine softened cream cheese and goat cheese (if using) with the mushroom mixture. Whisk the ingredients together thoroughly to get the creamy texture.
Prepare the bell peppers for stuffing by scooping out their insides. To simplify this process, begin by cutting off the head of the pepper and carefully run a knife along the edges to release the interior. Use your hands to pull out the emptied pepper. Make sure to rinse, strain, and the peppers are thoroughly dry.
Coat the the bell peppers with a sprinkling of salt and pepper. Proceed to fill each pepper with the cream cheese mixture. To create space for the filling, dab the base of the peppers onto the cutting board.
Place the stuffed peppers in the preheated oven and bake for approximately 30 minutes. Once baked, allow them to rest. You can also place a pecan on top of each stuffed pepper. Now, serve the delightful Onion & Mushroom Stuffed Peppers hot and savor the delicious flavors. Enjoy!
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Ingredients
- 450 gm mini bell peppers
- 250 gm cream cheese
- 150 gm mushrooms
- 2 tbsp goat cheese optional
- 2 shallots
- 2 thyme sprigs
Oil & Spices
- salt to taste
- black pepper to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp olive oil
- pecans 1 for each pepper
Instructions
- Pre-heat the oven to 375℉
- Place a pan on medium-high heat, add in finely chopped mushrooms & shallots and let it cook for 5 mins. As it cooks, it will release water which will allow it cook properly
- After the water dries up a bit, add in the oil & spices (salt, pepper, garlic powder & paprika) and let it cook for another 2-3 minutes
- In a bowl, add in softened cream cheese & goat cheese (if using) along with the mushroom mix. Whisk it to blend all the ingredients together
- Scoop out the bell pepper from inside to make it easy to stuff. For easy scoop, I start by cutting the head and run the knife along the edges to release the inside and pull it out using my hands. Rinse, Strain & Dry well
- Coat the bell peppers with some salt & pepper on the outside and then fill each of them with the cream cheese mix. I dab the base of peppers onto the cutting board to make space and fill to the brim
- Once all the peppers are filling, bake them for 30 mins in the oven
- Let it rest and place a pecan on each stuffed pepper. Serve hot, Enjoy!
Nutrition
In conclusion, the Onion & Mushroom Stuffed Peppers recipe is more than just a dish; it’s a culinary triumph that transforms simple ingredients into a perfect appetizer. Mushrooms are always a winner when it comes to adding nutrients and taste into the dish. This dish is easy and simple to make, while being an all time favorite of everyone in every gathering. So, channel your inner chef, gather the ingredients, and get ready to embark on a journey of flavor that will redefine your appetizer experience. Your taste buds will thank you!
❤️ Gurleen
