Stuffed Tri-color pepper w/Artichoke-Mushroom

Dave Smith


I have made this many times and keep finding new ways to fix now I love those Mini Sweet Prepacked there now selling. I server 2 of the smaller pepper pre person.

Or can also be served as a side disk with beef, pork or seafood.

See my Next Recipe Stuffed Peppers with Tofu also.

pinch tips: How to Core and Slice an Apple


1 pkg
tri-color sweet bell pepper
2 jar(s)
artichokes hearts
8 oz
baby portabello mushrooms, sliced
4 oz
sour cream
1 tsp
worcestershire sauce
1 tsp
italian parsley
1/2 can(s)
italian bread crumbs
1/4 can(s)
parmesan cheese

Directions Step-By-Step

Mix all ingredients in a large bowl
Cut peppers in half. Scoop out seeds. Fill peppers.
Bake at 400F in a conversion oven for 15 minutes. Cook's Note: You have to increase the time if using a non-conversion oven.
Top should be crown and bubbly