Stuffed mini peppers
Grilled stuffed mini peppers - filled with super tasty blue cheese, shiitake mushrooms, and spinach.
Servings: 5 people
Calories: 57kcal
Ingredients
- 1 lbs Sweet mini peppers
- 0.15 lbs Shiitake mushrooms
- 1 cup Spinach
- 1 small Shallot Diced
- 1 tbsp Olive oil
- 2 cloves Garlic Crushed
- 1 tsp Black pepper
- 1 tsp Salt
- 4 tbsp Blue cheese
Instructions
- Wash peppers. Cut off the tops of peppers and remove the seeds out.
- Thread peppers onto the skewers, start with cut off tops first.
- Combine shiitake mushrooms with spinach in a food processor. Add one tablespoon of olive oil. Blend it for 5-10 seconds.
- Preheat olive oil in the frying pan, and toss spinach, shiitake mushrooms along with one diced shallot.
- Transfer mushrooms and spinach to a bowl and mix with diced peppers and, blue cheese. Add black pepper and salt. Mix well.
- Remove peppers from the skewers, stuff the peppers with previously prepared mix. Thread already stuffed peppers back on the skewers. Grill for 20 minutes at 300 degrees F, about 10 minutes each side.
- Serve with french bread.
Notes
TIP - To avoid soggy peppers do not overcook. Look for tender peppers but still keeping their shape.
Nutrition
Calories: 57kcal | Carbohydrates: 7.5g | Protein: 1.6g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 475mg | Fiber: 2.4g | Sugar: 3.2g | Vitamin A: 250IU | Vitamin C: 104mg | Calcium: 20mg | Iron: 0.7mg
