Let's continue with the theme of making meals with whats-in-the-fridge ingredients.
We haven't made it to the grocery store this week, but our knack for being resourceful has proved to be a strength in the kitchen.
This might be more of a side-dish than an actual dinner, but it was main-course worthy for us!
Stuffed Baby Bell Peppers
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Yield:
2 servings as main course, 6-8 servings as an appetizer
Ingredients:
8-10 mini bell peppers, sliced in half, and de-seeded & de-membraned.
1 tbsp olive oil
4 tbsp cream cheese, at room temperature
1 cup crimini mushrooms, finely chopped
1/2 onion, finely chopped
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red chili flakes
1 tsp taco seasoning
1/3 cup enchilada sauce
Method:
Preheat oven to 375* F. On a baking sheet, drizzle olive oil over sliced bell peppers until each is decently oiled. Arrange bell peppers, open side up, on a baking sheet, and bake for 8-10 minutes, until edges are slightly browned and they are tender. Remove peppers, but do not turn off the oven.
While the bell peppers are baking, whisk together cream cheese, chopped mushrooms, chopped onions, and all seasonings in a medium sized bowl. For convenience, spoon this mixture into a ziplock bag, and cut a hole in one corner. This will serve as your piping bag to more easily fill the cavities of the bell peppers.
Once the peppers are removed from the oven and slightly cooled, pipe cream cheese mixture into each one until all the mix is used. Pour enchilada sauce over all the bell peppers, coating the peppers evenly.
Place stuffed peppers back in oven and bake for 8-10 minutes, until tops are slightly browned and cheese is bubbly. Let cool a few minutes before serving.
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