Vegetarian Sundays::Stuffed Peppers
Happy Sunday all! I had such a lovely Saturday. It was good to go outside and play a little. For dinner we enjoyed this super-easy stuffed pepper. It's so easy, even my sister (who HATES to cook, but LOVEs to bake could make it).
1 Pablano Peper
At least 3 large pieces of cheddar cheese
Dash of white wine
Dash of olive oil
1/4 cup vegetable oil
Construct Your Pepper:
Saute the mushrooms in a little olive oil and white wine, just a dash of each, until the mushrooms have released their water. Carefully slice off the top of the Pablano pepper and remove the top and seeds. Clean out the pepper removing all of the seeds. Slice the cheese and stuff the peppers with the cheese and cooked mushrooms. Place on a baking sheet, douse in vegetable oil and cook in your oven (I cook mine in the toaster oven) at 400 Degrees Fahrenheit for 15-20 minutes, or until the tops of the peppers have browns the and skin is beginning to peel. Serve hot with guacamole, and a cabbage salad.