A simple, yet incredibly delicious appetizer of mini sweet peppers stuffed with a flavorful sauteed mixture of bacon and mushrooms.
Servings : 10servings
Prep Time 20 minutesmins
Cook Time 35 minutesmins
Total Time 1 hourhr
Ingredients
1poundmini sweet peppers,cut in half, seeds and ribs removed
salt
2tablespoonsolive oil
1cupdiced thick-cut bacon
2cupssliced or diced baby portabellas
1smallyellow onion,diced
salt and fresh ground black pepper,to taste
¼cupfresh flat leaf parsley
½cupcrumbled feta cheese
olive oil
Instructions
Preheat oven to 350˚F.
Line a baking sheet with foil and grease with cooking spray.
Transfer the cut peppers to the baking sheet, cut-side up. Sprinkle the insides of the peppers with salt; set aside.
Heat olive oil in a large skillet and add the bacon, mushrooms, and onions. Season with salt and pepper and cook over medium-high heat, stirring frequently, for 8 to 10 minutes or until tender.
Remove from heat and stir in parsley.
Spoon the mixture into the prepared peppers. Sprinkle with crumbled feta cheese and drizzle with olive oil.
Bake for 30 minutes or until the peppers are fork-tender.
Serve warm.
Notes
Make it a meal by replacing the mini sweet peppers with 4 bell peppers.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.