Who doesn’t love food stuffed with cheesy goodness!? I know I do, that’s why all of these were gone right after their photo shoot… but for realzeez they’re great! These smell like salsa and cheese, in the most perfect way. First I started out by combining the baby bella mushrooms, onions, and potatoes and gently cooking them with a tablespoon of butter to combine flavors. This is when you add salt/pepper, I used garlic salt. I opened the lid of the skillet in increments so that the water content from the mushrooms could have an escape route. Meanwhile I cut the peppers to create a little gap so there’s a place to stuff the deliciousness into. Once the mushroom and potato mixture has cooked, mash it roughly. Add spinach. For those of you who are not a fan of spinach, this is the perfect mash of ingredients to mask the flavor, but you still get all the nutrients! I used like 2 cups in this recipe but it’s totally up to you! Also, cooking the spinach will not get rid of it’s valuable nutritional value, in fact: cooking spinach allows you to absorb increased levels of vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron and a bunch of other things that are obvi good for you 😉 Next I added cream cheese and mozzarella cheese to the skillet and let it sit on low heat to slowly melt. make sure you don’t eat it all! Honestly I’m not even sure how much cheese got put in.. I put in like a handful, which is about a cup I guess, but this part is totally up to you; you could even skip the cheese and stuff with potatoes and mushrooms, but I mean let’s be honest here, who’s gonna skip the cheese? Now top them off with some extra cheese and stick them in the oven for 30 minutes! All done! The sauce is just leftover spinach and greek yogurt blended together. Enjoy! SERVE IMMEDIATELY. Perfect for a barbecue, lunch, dinner, breakfast, brunch, midnight cooking session…
Banana peppers taken to the next level. Stuffed with cheesy goodness and looking for a hungry human.
- 8 Banana peppers
- 1 tbsp Butter
- 1 Russet potato
- 1/2 White onion
- 8 oz Portabella mushrooms
- 1 tsp salt
- 4 oz Cream cheese
- 1 cup Mozzarella cheese
- 2 cups Spinach
Peel potato and onion. Finely dice and cook on skillet with butter. Meanwhile chop the mushrooms and add to skillet. Add salt. Stir.
Heat oven to 350°.
When potatoes have cooked through, mash them, and add the cream cheese to the skillet. Mix. Then add mozzarella and mix. Cover with lid from skillet and put heat to low and let it sit. Meanwhile cut peppers lengthwise on one side (don't cut them in half).
Chop up the spinach and add to mixture. Mix and cover with lid for about 5 minutes.
Put peppers on a baking sheet and stuff them with the mushroom-potato mixture. Top with extra cheese if desired and put in oven for 30 minutes. Serve immediately. Enjoy!
Let me know if you have any spices or other things you added and as always, have a yummy day!