Cream Cheese and Mushroom Stuffed Mini Bell Peppers

• Vegetarian
• Gluten free

• Produce

  • 10 Bell peppers, mini
  • 6 oz Button mushrooms
  • 1 clove Garlic
  • 1 tbsp Parsley, fresh

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 2 tbsp Walnuts

• Dairy

  • 8 oz Cream cheese
  • 1/4 cup Parmesan cheese, grated

Found on yummyaddiction.com

Ingredients

• 10-12 mini bell peppers, cored, seeded and sliced in half lengthwise
• 8 oz (225g) cream cheese, softened to room temperature
• ¼ cup grated Parmesan cheese, plus more for sprinkling
• 6 oz (170g) button mushrooms, chopped
• 2 tablespoons walnuts, finely chopped
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley, plus more for garnish
• Salt and pepper to taste

Directions

• Preheat oven to 450 degrees (230°C). Line a baking sheet with parchment paper.
• In a bowl, combine together the cream cheese, Parmesan, mushrooms, walnuts, garlic, and parsley. Season with salt and pepper to taste. Mix until the mixture is fully combined.
• Fill the peppers with the mixture and place on the prepared baking sheet. Sprinkle with some extra Parmesan.
• Bake in the preheated oven for 10-15 minutes, until the cheese is lightly browned. Sprinkle with some more parsley (if desired) and serve. Enjoy!