Recipe: Mini Stuffed Peppers

mini stuffed peppers

I love to entertain. That’s not really true. I LOVE to feed people that I love. I love it when my people are around my little kitchen table, wine has been poured, laughter rings, stories are exchanged, and everyone is fed. If I plan a big meal for people, it doesn’t really matter to me much if the raspberry compote is swirled just so, or if the basil garnish is chopped just perfectly. I appreciate beautiful and intricate food, but I’m mostly concerned with the food being healthy, tasting great, and not taking me away from the conversation around me. I don’t do the whole hide-in-the-kitchen-until-I-dramatically-unveil-perfectly-plattered-meals business. So I have a great appreciation for recipes that can either be prepped ahead or at least don’t take up too much hands on time when I know one of my hands will be holding a wine glass and the other will be dramatically gesturing in conversation.

This little appy recipe is so easy and simple it should barely be considered a recipe. But it is one of my go-to’s because it fits what I’m looking for: healthy, super yummy, so easy.

Wishing you all: the deepest of conversation, the richest of friendships, the fullest of stomachs!

Mini Stuffed Peppers

plan on 3 mini peppers/person

mini bell peppers, I bought some organic ones in red, yellow and orange

2 tbs extra virgin olive oil

1 garlic clove, minced

a dozen or so mushrooms, scrubbed and coarsely chopped

crumbled feta

cracked pepper

Directions: Preheat oven to 375. In a frying pan, heat oil over medium high heat. Add garlic and mushrooms and saute until golden. Meanwhile halve the mini peppers, leaving the green stem intact. Remove seeds. Crumble as much feta as you like into the mushrooms. Stir. Place peppers in a glass baking dish. Place a tbs or so of the mushroom mix into each pepper. Roast until peppers are turning a bit golden, 30-45mins. Serve hot!