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
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 @hngbygurleen or tag #hngchamps!