Stuffed Mini Mushrooms

How to Make Onion & Mushroom Stuffed Peppers

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 earthy richness of mushrooms. This Onion & Mushroom Stuffed Peppers recipe is not just a crowd-pleaser; it’s a showstopper that will elevate your appetizer game to a whole new level.

Mini bell peppers steal the spotlight in this recipe, not just for their visual appeal but also for their sweet and crisp flesh. Their petite size makes them an ideal vessel for stuffing, creating bite-sized masterpieces that are as delightful to the eyes as they are to the palate. Perfectly portioned and bursting with flavor, these stuffed peppers are a testament to the magic that happens when you pair the right ingredients.

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. The miniature size is not only visually appealing but also contributes to a perfectly portioned and bite-sized appetizer.

Cream cheese adds a rich and creamy texture to the stuffing mixture. Its mild and tangy flavor complements the earthy notes of mushrooms and shallots, creating a luscious filling for the peppers. The creaminess of this ingredient helps bind the stuffing together, ensuring a smooth and delightful consistency.

Finely chopped mushrooms bring a savory and umami-rich element to the stuffing. As they cook, mushrooms release moisture, enhancing the overall juiciness of the filling. Their earthy flavor profile pairs well with the other ingredients, creating a well-balanced and flavorful stuffing.

Goat cheese, if chosen to be included, introduces a tangy and slightly pungent taste to the stuffing. Its creamy texture and distinct flavor add a layer of complexity to the mixture. While optional, goat cheese can elevate the overall taste of the stuffed peppers.

Shallots, with their milder and sweeter flavor compared to onions, contribute a subtle allium note to the stuffing. Finely chopped and sautéed, shallots enhance the aromatic profile of the dish without overpowering the other ingredients.

Fresh thyme sprigs impart a fragrant and herbal quality to the stuffing. The leaves, when stripped from the stems, release their aromatic oils during cooking, infusing the mixture with a subtle, earthy aroma. Thyme complements the other herbs and spices, adding depth to the overall flavor.

Pecans serve as a finishing touch, providing a crunchy and nutty element 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 delectable and visually appealing appetizer.

holiday appetizers
stuffed mushrooms
Mini mushroom stuffing

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. Allow them to cook for approximately 5 minutes. As they cook, the mushrooms will release water, aiding in the proper cooking of the ingredients.

Once the excess water has dried up a bit, introduce oil and spices such as salt, pepper, garlic powder, and paprika to the pan. Let the mixture cook for an additional 2-3 minutes, allowing the flavors to meld. In a separate bowl, combine softened cream cheese and goat cheese (if using) with the mushroom mixture. Whisk the ingredients together thoroughly to achieve a cohesive blend.

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. Rinse, strain, and ensure the peppers are thoroughly dry.

Coat the exterior of the bell peppers with a sprinkling of salt and pepper. Proceed to fill each pepper with the cream cheese mixture, ensuring they are packed to the brim. 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, and for an added touch, place a pecan on top of each stuffed pepper. Serve the delightful Onion & Mushroom Stuffed Peppers hot and savor the delicious flavors. Enjoy!


Stuffed Mini Mushrooms

Stuffed Mini Bell Pepper

5 from 1 vote
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American-Inspired
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 340kcal
Author: Gurleen


  • 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


  • 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!


Calories: 340kcal | Carbohydrates: 15g | Protein: 9g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 231mg | Potassium: 531mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4708IU | Vitamin C: 147mg | Calcium: 92mg | Iron: 1mg
Tried this recipe?Mention @herbs_n_garlic or tag #hngchamps!

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. Whether you’re hosting a dinner party or looking to impress your family, these stuffed peppers are sure to be a hit. 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 

5 from 1 vote (1 rating without comment)

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