Description
These cheesy stuffed green peppers are a delicious and comforting dish made with tender roasted peppers filled with a flavorful mushroom and cheese mixture. Baked until golden and bubbly, the peppers become soft and slightly sweet while the filling turns creamy and rich. This recipe is perfect as a hearty appetizer, side dish, or even a light main course. The combination of roasted peppers, sautéed mushrooms, herbs, and melted cheese creates a dish that is both simple and incredibly satisfying.
Ingredients
6–8 long green peppers (mild chili or sweet peppers)
250 g (9 oz) mushrooms, finely chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
150 g (5 oz) cream cheese or ricotta cheese
100 g (3.5 oz) shredded mozzarella cheese
40 g (¼ cup) grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt, to taste
Black pepper, to taste
1 teaspoon dried oregano (optional)
Preparation Method
Preparation Method
1. Prepare the peppers
Preheat the oven to 180°C (350°F).
Wash the green peppers and slice them lengthwise down the middle, leaving the stems attached if possible.
Remove the seeds and inner membranes carefully.
2. Cook the filling
Heat olive oil in a skillet over medium heat.
Add the chopped onion and sauté for about 2–3 minutes until soft.
Add the garlic and cook for another 30 seconds.
Stir in the chopped mushrooms and cook for 5–7 minutes until the moisture evaporates and the mushrooms are tender.
Season with salt, pepper, and oregano.
Remove from heat and let the mixture cool slightly.
3. Mix the cheese filling
In a bowl, combine the cream cheese (or ricotta) with half of the mozzarella cheese and the Parmesan cheese.
Add the cooked mushroom mixture and fresh parsley, then mix well until creamy.
4. Stuff the peppers
Fill each pepper half with the prepared mixture.
Next
