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4.47
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15
votes
Cheesy Mushroom Stuffed Peppers
These rice and mushroom stuffed peppers are loaded with cheese. They taste like risotto without all the time and effort spent at the stove.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
cheesy mushroom stuffed peppers, mushroom stuffed peppers
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
4-5
medium orange peppers
1 1/4
cups
cooked brown rice
8
oz.
sliced baby portobello mushrooms
1
shallot
sliced
2
cloves
garlic
minced
1
tablespoon
rosemary
divided
1/2
tablespoon
butter
1/2
tablespoon
extra virgin olive oil
2
tablespoons
sherry wine
3/4
cup
grated parmesan cheese
salt & pepper
Instructions
Preheat oven to 375 degrees.
Cut tops of peppers off and clean out the insides.
Sauté butter, olive oil, shallots, garlic and half the rosemary (1/2 tablespoon) in a medium pan for 2-3 minutes over medium heat.
Add mushrooms and a dash of salt & pepper, toss to combine and sauté for another 3-4 minutes.
Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes.
Remove from heat.
Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste.
Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom.
Bake for 30-35 minutes.
Notes
*Optional-top peppers with a sprinkling of bread crumbs & olive oil about 5-10 minutes before finished for a crunchy topping.
Nutrition
Serving:
1
SERVING
|
Calories:
248
kcal
|
Carbohydrates:
32
g
|
Protein:
10
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
20
mg
|
Sodium:
481
mg
|
Fiber:
5
g
|
Sugar:
9
g