Italian Style Stuffed Peppers Recipe Video
Italian stuffed peppers recipe includes bell peppers stuffed with mushrooms, mushrooms and breadcrumbs along with finely chopped and sautéed vegetables. Stuffed bell pepper is a wonderful vegetarian entree or side dish that can be microwaved if preferred.
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientMushroom
Ingredients
2 large red, yellow or green peppers
2 tbsp, olive oil
1/4 cup, each of diced celery and onion
1 lb. mushrooms, finely chopped
4 cloves garlic, minced
1/2 cup, dry bread crumbs
1/4 cup, each of grated Parmesan cheese and ketchup
1 tsp, each of dried basil and oregano
1 cup, grated mozzarella or crumbled feta, divided
Directions
Cut peppers in half lengthwise and carefully scoop out seeds.
In large skillet heat oil over medium heat, sauté celery and onion for 1-2 minutes, or until softened.
Add mushrooms and sauté another 3-4 minutes or until starting to brown; stir in garlic and remove from heat.
Stir in breadcrumbs, parmesan, ketchup, basil, oregano and half the mozzarella.
Spoon mixture into peppers and place in shallow baking pan or casserole.
Bake 15 –18 minutes in 400°F (200°C) oven or until peppers are tender; sprinkle with remaining mozzarella.
Return to oven 1-2 minutes just to melt cheese.
Serve hot.
Makes 4 servings
Tip: Chop celery, onion and mushrooms in food processor to save time.
Variation: Add ½ cup chopped green or black olives.
Microwave directions:
Place stuffed peppers in shallow microwaveable casserole, cover and cook on high for 5-8 minutes or until softened and heated through.
Top with cheese and microwave on medium for 1-2 minutes to melt cheese.
For more information please visit: http://www.mushrooms.ca
In large skillet heat oil over medium heat, sauté celery and onion for 1-2 minutes, or until softened.
Add mushrooms and sauté another 3-4 minutes or until starting to brown; stir in garlic and remove from heat.
Stir in breadcrumbs, parmesan, ketchup, basil, oregano and half the mozzarella.
Spoon mixture into peppers and place in shallow baking pan or casserole.
Bake 15 –18 minutes in 400°F (200°C) oven or until peppers are tender; sprinkle with remaining mozzarella.
Return to oven 1-2 minutes just to melt cheese.
Serve hot.
Makes 4 servings
Tip: Chop celery, onion and mushrooms in food processor to save time.
Variation: Add ½ cup chopped green or black olives.
Microwave directions:
Place stuffed peppers in shallow microwaveable casserole, cover and cook on high for 5-8 minutes or until softened and heated through.
Top with cheese and microwave on medium for 1-2 minutes to melt cheese.
For more information please visit: http://www.mushrooms.ca
