Sunday, January 24, 2010

The Best Stuffed Pepper Appetizer Recipe Ever

This stuff is um, um good! Recipe courtesy

"I have never liked 'stuffed peppers' because the mere title suggests bread crumbs, fried, cheese, cream, anything to make it taste good. But then, I had this version of stuffed peppers last summer. They are so fresh, so light so incredibly good (and did I mention filling??) that you will make them for every dinner party, every potluck, and everyone will be raving about your stuffed peppers. Who knew that a recipe could be so healthy and taste so good? They only take minutes of prep time and place them in the oven for 35 minutes and you're done. The best part is after they are cooked, they taste even better at room temperature so they can keep for any party that you're preparing for ahead of time. "

1/2 pepper = 1/2 a WW Point

4 large sweet orange peppers
4 large sweet yellow peppers
2 pkgs of mushrooms or one very large package
bushel of cilantro
4 Table spoons of olive oil
squeeze of fresh lemon
salt/pepper to taste
6 shakes of red pepper chili flakes, more or less depending on your taste for "hot" things
1 large pkg of small cherry tomatoes,(if only large is available, this is ok, you'll just quarter them instead of 1/2 them)
6 cloves of garlic (again, depending on your taste)

Preheat oven to 400.  Slice the large peppers in 1/2 and clean out the seeds and pull off the stem. Place on a large oven grill tray.

Slice the mushrooms into small peices, about 4 or 5 per mushroom. Slice the cherry tomatoes in 1/2, if they are large, slice them in quarters. Grind the garlic cloves and cut up the "leaves" of the cilantro. Throw the stems away.

In a large mixing bowl, throw in the mushrooms, tomatoes, olive oil, cilantro, garlic and squeeze of leomon Mix together. Shake on the red pepper flakes, little salt and pepper. Mix all together. Taste it. It is soooooo good even by itself!

Then, take a spoon and place the mushroom/tomato mixture in the peppers. You should see the browns, greens and reds mixed together in the large orange or yellow pepper.

Place the tray in the oven for 35 minutes. The peppers should be somewhat soft and brownish on the outside edges.

Makes 16 halves.
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