stuffed tri-color pepper w/artichoke-mushroom

Name: Stuffed Tri-color pepper w/Artichoke-Mushroom
Yield: 4
Ingredients: 1 package(s) tri-color sweet bell pepper; 2 jar(s) artichokes hearts; 8 ounce(s) baby portabello mushrooms, sliced; 4 ounce(s) sour cream; 1 teaspoon(s) worcestershire sauce; 1 teaspoon(s) italian parsley; 1/2 can(s) italian bread crumbs; 1/4 can(s) parmesan cheese

(1 RATING)

33 Pinches 4 Photos

Dave Smith

Myrtle Beach, SC

Updated on May 26, 2013

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.

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yield 4 serving(s)

Ingredients

1 package tri-color sweet bell pepper
2 jars artichokes hearts
8 ounces baby portabello mushrooms, sliced
4 ounces sour cream
1 teaspoon worcestershire sauce
1 teaspoon italian parsley
1/2 can italian bread crumbs
1/4 can parmesan cheese

How To Make stuffed tri-color pepper w/artichoke-mushroom

Step 1

Mix all ingredients in a large bowl

Step 2

Cut peppers in half. Scoop out seeds. Fill peppers.
Step 3

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.
Step 4

Top should be crown and bubbly
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