Creamy Mushroom and Spinach Stuffed Pepper Souffle with Garlic Herb Sauce

Allergens

Dairy (cream cheese, mozzarella, Parmesan), Eggs

Ingredients

• 4 large bell peppers
• 1 cup cremini mushrooms, chopped
• 2 cups fresh spinach, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 eggs, beaten
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish, cut side up.
3. In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
4. Add mushrooms to the pan, cook for 5 minutes or until tender.
5. Stir in spinach, cook until wilted. Remove from heat and let cool slightly.
6. In a large bowl, combine cream cheese, mozzarella, Parmesan, breadcrumbs, eggs, heavy cream, salt, and pepper. Mix well.
7. Add the mushroom spinach mixture to the cheese mixture, stirring to combine.
8. Stuff each bell pepper with the mixture, filling them to the top.
9. Bake for 30 minutes or until the tops are golden brown and the peppers are tender.

Chef’s Insight

Use Hungarian paprika for an authentic flavor.

Notes

Adjust the saltiness to taste; some may prefer less salt.