Cheesy Veggie Stuffed Grilled Peppers
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
42
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Button Mushrooms (white)3 tbsps
Vegetable Oil8 small
Green Bell Pepper230 g
Cream Cheese (softened)2 cups
CroutonDirections:
1
Heat the grill to medium-high
2
Toss the mushrooms, oil, and a generous pinch of salt and pepper in a large bowl
3
Skewer the mushrooms
4
Cut the tops off the peppers and discard or reserve for another use
5
Place the peppers, cut sides down, and the mushroom skewers on the grill grate
6
Grill, turning the skewers occasionally, until the mushrooms and peppers have released their liquid, about 5 minutes
7
Transfer to dishes to cool slightly
8
Chop the mushrooms
9
Mix the cream cheese, jalapeno, and 1 1/2 cups shredded cheese until well blended
10
Add the mushrooms and tomatoes and fold to mix
11
Season to taste with salt and pepper
12
Divide among the bell pepper cups
13
Crumble the croutons on top and sprinkle with the remaining 1/2 cup shredded cheese
14
Place the pepper cups, cut sides up, on the grill, cover, and grill until the cheese melts, about 7 minutes
15
Serve hot