Bacon and Mushrooms Stuffed Peppers
A simple, yet incredibly delicious appetizer of mini sweet peppers stuffed with a flavorful sauteed mixture of bacon and mushrooms.
Servings : 10 servings
Ingredients
- 1- pound mini sweet peppers , cut in half
- salt , to taste
- 2 tablespoons olive oil
- 1 cup diced thick-cut bacon
- 2 cups sliced mini portobellas
- 1 onion , thinly sliced
- salt and pepper , to taste
- 1/4 cup fresh flat leaf parsley
- 1/2 cup crumbled feta
- olive oil
Instructions
- Preheat oven to 350.
- Line a baking sheet with foil and grease with cooking spray.
- Transfer cut peppers to prepared baking sheet.
- Sprinkle the insides 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.
- Drizzle with olive oil.
- Bake for 35 minutes, or until peppers are fork-tender.
- Serve warm.
Notes
Make it a meal by replacing the mini sweet peppers with 4 large bell peppers.
Nutrition
Calories: 79 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 8 mg | Sodium: 106 mg | Potassium: 192 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1580 IU | Vitamin C: 60.7 mg | Calcium: 45 mg | Iron: 0.4 mg | Net Carbs: 3 g
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.