Delicious rosemary garlic mushroom stuffed peppers made with bell peppers, baby bella mushrooms, cheeses, and herbs. These make a hearty and flavorful dish that is both savory and satisfying.
1: Cut the bell peppers in half from top to bottom and remove the seeds and ribs. Place into a baking dish, open side up, and set aside.
2: Preheat the oven to 375°F.
3: In a large skillet, heat the oil & butter over medium-high heat until melted and slightly sizzling.
4: Add the onions and sauté for approximately 5-7 minutes until they start to soften.
5: Add in the small diced mushroom pieces and continue to sauté until the mushrooms are tender and onions are completely caramelized.
6: Add in the garlic and rosemary and sauté for another minute until fragrant.
7: Remove from heat and allow to cool slightly.
8: In a large bowl, add the mushroom mixture, breadcrumbs, cheeses, and parsley until fully combined.
9: Taste and adjust salt and pepper to desired taste.
10: Spoon the mixture evenly into each half of the pepper and top with extra shredded cheese.
11: Pour the water into the bottom of the baking dish and cover with foil.
12: Bake for 25 minutes, remove the foil, and bake another 15-20 minutes or until the peppers have reached your desired tenderness and the cheese is fully melted.
