Easy Stuffed Bell Peppers
Looking for a delicious and simple appetizer for a crowd? Try these veggie bell peppers stuffed with mixture of mushrooms, olives and sun-dried tomatoes, topped with mozzarella cheese and baked until golden. This veggie dish makes a great side or starter and is perfect for any occasion!
Looking for more recipes using bell peppers? Then don’t miss my Philly Cheese Steak Stuffed Bell Peppers made with sliced roast beef and Bell Pepper Chicken Nachos made with shredded chicken.
Yield: Serves 4
- 4 medium bell peppers, halved and seeds removed
- 1 can (284 ml) whole mushrooms, drained and chopped
- 1/3 cup chopped Kalamata olives
- 1/2 cup chopped sun-dried tomatoes (in oil)
- 1 cup shredded mozzarella cheese
- 3/4 teaspoon dried oregano
- olive oil
- salt and pepper to taste
Preheat oven to 350°F.
Line a baking sheet with parchment paper. Place peppers on parchment paper. Drizzle with a little of olive oil and season with salt and pepper.
Bake in the oven for 30 minutes.
Meanwhile, combine the mushrooms, olives, sun dried tomatoes, and oregano. Set aside.
Remove the peppers from the oven. If there is any liquid, drain off the liquid. Spoon the mixture into each pepper.
Top with shredded mozzarella cheese.
Bake in the oven until cheese is melted, about 15 minutes. Serve!
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