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stuffed tri-color pepper w/artichoke-mushroom

(1 rating)
DaveSSmith1 avatar
Recipe by
Dave Smith
@DaveSSmith1
Myrtle Beach, SC

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.

(1 rating)
yield 4 serving(s)

Ingredients For stuffed tri-color pepper w/artichoke-mushroom

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

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

  • 1
    Mix all ingredients in a large bowl
  • 2
    Cut peppers in half. Scoop out seeds. Fill peppers.
  • 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.
  • 4
    Top should be crown and bubbly
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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