Bacon and Mushrooms Stuffed Peppers

Bacon and Mushrooms Stuffed Peppers might be just the side dish you are searching for. One portion of this dish contains roughly 3g of protein, 18g of fat, and a total of 185 calories. For 73 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up salt and pepper, fresh flat leaf parsley, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free diet. It is brought to you by Diethood. 149 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a solid spoonacular score of 46%. Artichoke Falafel Stuffed Peppers and Mushrooms, Mediterranean Stuffed Bell Peppers with Couscous, Chicken and Mushrooms, and Bacon-Corn Stuffed Peppers are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

1/2 cup crumbled feta

1/4 cup fresh flat leaf parsley

olive oil

1 onion, thinly sliced

1-pound mini sweet peppers, cut in half

salt, to taste

salt and pepper, to taste

1 cup diced thick-cut bacon

2 cups sliced mini portobellas

Equipment:

baking sheet

aluminum foil

oven

frying pan

Cooking instruction summary:

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.

 

Step by step:


1. Preheat oven to 350.Line a baking sheet with foil and grease with cooking spray.

2. Transfer cut peppers to prepared baking sheet.Sprinkle the insides with salt; set aside.

3. 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.

4. Remove from heat and stir in parsley.Spoon the mixture into the prepared peppers.Sprinkle with crumbled feta cheese.

5. Drizzle with olive oil.

6. Bake for 35 minutes, or until peppers are fork-tender.

7. Serve warm.


Nutrition Information:

Quickview
289k Calories
5g Protein
27g Total Fat
4g Carbs
4% Health Score
Limit These
Calories
289k
14%

Fat
27g
43%

  Saturated Fat
7g
46%

Carbohydrates
4g
2%

  Sugar
2g
3%

Cholesterol
27mg
9%

Sodium
691mg
30%

Get Enough Of These
Protein
5g
12%

Vitamin C
49mg
60%

Vitamin K
43µg
42%

Vitamin E
2mg
16%

Vitamin B6
0.26mg
13%

Selenium
7µg
11%

Vitamin B1
0.14mg
9%

Phosphorus
90mg
9%

Vitamin A
418IU
8%

Vitamin B3
1mg
8%

Vitamin B2
0.12mg
7%

Calcium
59mg
6%

Potassium
194mg
6%

Vitamin B12
0.31µg
5%

Fiber
1g
5%

Zinc
0.74mg
5%

Manganese
0.1mg
5%

Folate
14µg
4%

Vitamin B5
0.34mg
3%

Iron
0.6mg
3%

Magnesium
13mg
3%

Copper
0.06mg
3%

Vitamin D
0.16µg
1%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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