Preparation Method
1. Prepare the peppers
Preheat the oven to 180°C (350°F).
Wash the green peppers and slice them lengthwise down the middle, leaving the stems attached if possible.
Remove the seeds and inner membranes carefully.
2. Cook the filling
Heat olive oil in a skillet over medium heat.
Add the chopped onion and sauté for about 2–3 minutes until soft.
Add the garlic and cook for another 30 seconds.
Stir in the chopped mushrooms and cook for 5–7 minutes until the moisture evaporates and the mushrooms are tender.
Season with salt, pepper, and oregano.
Remove from heat and let the mixture cool slightly.
3. Mix the cheese filling
In a bowl, combine the cream cheese (or ricotta) with half of the mozzarella cheese and the Parmesan cheese.
Add the cooked mushroom mixture and fresh parsley, then mix well until creamy.
4. Stuff the peppers
Fill each pepper half with the prepared mixture.
Sprinkle the remaining mozzarella cheese on top.
5. Bake
Place the stuffed peppers on a baking tray lined with parchment paper.
Bake for 20–25 minutes until the peppers are tender and the cheese is golden and bubbly.
6. Serve
Remove from the oven and allow them to cool slightly. Garnish with a little fresh parsley and serve warm.
✅ Serving Tip:
These stuffed peppers pair beautifully with fresh bread, a green salad, or grilled meat for a complete meal.
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