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I personally use and love these products in my kitchen. I only recommend what I trust!
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There's something incredibly satisfying about a well-made stuffed pepper. I remember my grandmother making them every fall, the aroma filling the house with warmth and love. These Mushroom & Gruyere Stuffed Peppers aren't just a dish; they're a hug on a plate, a nostalgic trip back to simpler times, and a celebration of wholesome ingredients, honestly.
This recipe elevates the classic comfort food with the rich umami of sautéed mushrooms and the nutty, slightly tangy flavor of Gruyere cheese. The sweetness of the bell peppers perfectly complements the savory filling, creating a harmonious balance that's both satisfying and elegant. Feel free to experiment with different types of mushrooms – cremini, shiitake, or even a wild mushroom blend, if you're feeling adventurous! Its a very enjoyable recipe to make.
Imagine biting into a tender, slightly caramelized bell pepper, revealing a savory, cheesy filling that melts in your mouth. Whether you're serving them as a hearty vegetarian main course or a flavorful side dish, these stuffed peppers are sure to impress. So, let's get cooking and bring a little bit of that comforting, autumnal magic to your table! I think you'll really appreciate this.
Required Equipments
- Large Skillet
- Mixing Bowl
- Baking Dish
- Cutting Board
- Knife
- Small Spoon
Mushroom and Gruyere Stuffed Peppers: Frequently Asked Questions
Mushroom and Gruyere Stuffed Peppers
Savor the comforting blend of earthy mushrooms, nutty Gruyere, and sweet bell peppers in this delightful stuffed pepper recipe. Each bite delivers a burst of flavor and textures, making it a perfect dish for a cozy night in.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This ensures even cooking and helps the peppers become tender without burning.
- Prepare the bell peppers: Cut the bell peppers in half lengthwise through the stem. Remove the seeds and membranes. A small spoon works wonders for this!
- Blanch the peppers (optional): For slightly softer peppers, blanch them in boiling water for 3-5 minutes. Immediately transfer them to an ice bath to stop the cooking process. Pat them dry before stuffing. I sometimes skip this step if I'm short on time and don't mind a little 'bite' to my peppers.
- Sauté the mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped mushrooms and cook until they release their moisture and turn golden brown, about 8-10 minutes. Don't overcrowd the pan; work in batches if necessary to ensure proper browning. A pinch of salt and pepper at this stage really helps bring out their flavor.
- Add aromatics: Stir in the minced garlic and chopped shallots. Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic!
- Combine the filling: In a large bowl, combine the sautéed mushrooms, cooked rice or quinoa, shredded Gruyere cheese, breadcrumbs, chopped parsley, thyme, salt, and pepper. Mix well until everything is evenly distributed. Taste and adjust seasonings as needed. A dash of nutmeg can add a surprising warmth.
- Stuff the peppers: Fill each bell pepper half with the mushroom and Gruyere mixture, packing it gently but firmly. Don't overstuff, or the filling might spill out during baking.
- Arrange and bake: Place the stuffed peppers in a baking dish. Drizzle with olive oil. Bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and lightly browned. I like to cover the dish with foil for the first 20 minutes to prevent the tops from burning, then remove the foil for the last 10-15 minutes.
- Garnish and serve: Garnish with fresh parsley or thyme before serving. These peppers are delicious on their own or served with a side salad. Enjoy!
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- If you don't have Gruyere, Swiss cheese makes a good substitute.
- To make it vegan, use plant-based cheese and breadcrumbs, and sauté the mushrooms in olive oil instead of butter.
🍎 Nutrition
Calories: 320 kcal
Protein: 18 g
Fat: 18 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 250 mg
