Mushroom Stuffed Peppers
This vegetarian main stuffed with meaty mushrooms and tasty pesto packs a punch of flavorful goodness
1 Tbs. olive oil
5 oz. baby bella mushrooms, thinly sliced
1⁄ tsp. salt
2
1 tsp. dried Italian seasoning
1⁄ tsp. pepper
4
1 cup ricotta cheese
8 mini sweet peppers, halved lengthwise, seeded
3 Tbs. store-bought basil pesto sauce
3⁄ cup shredded mozzarella cheese
4
Heat oven to 400°F. In ovenproof skillet, heat oil over medium-high heat. Add mushrooms and 1⁄ tsp. salt; cook, stir4 ring occasionally, until mushrooms are browned, 6–7 min. Using slotted spoon, transfer mushrooms to bowl; cool.
Wipe skillet clean. In medium bowl, stir Italian seasoning, pepper and remaining 1⁄ tsp. salt into ricotta until blended; fold 4 in mushrooms.
Dividing evenly, fill pepper halves with ricotta mixture; arrange in same skillet. Spread each pepper half with 1⁄ tsp. basil 2 pesto. Sprinkle mozzarella over each. Bake until peppers are hot and mozzarella has melted, about 20 min. If desired, garnish with fresh oregano or small basil leaves.
Servings: 4. Active time: 20 min. Total time: 40 min. Calories: 280 Protein: 14g Fat: 21g (9g sat.) Chol.: 51mg Carbs.: 9g Sodium: 553mg Fiber: 1g Sugar: 3g