Green bell pepper nutrition

This is a recipe for savory stuffed mushrooms filled with a mixture of bread crumbs, chopped onion, green bell pepper, and Parmesan cheese. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as green bell pepper nutrition food writer. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. These tasty stuffed mushrooms make an excellent appetizer for any size gathering or event. Butter a shallow baking dish large enough to hold the mushroom caps in a single layer. Carefully clean the mushrooms with a wet paper towel and remove the stems, leaving the caps whole. Sauté the mushroom caps in 3 tablespoons of melted butter until tender. Transfer to a plate and set aside.

Sauté the chopped stems, green pepper, and chopped onion in the remaining 5 tablespoons of butter until the onions are translucent. Add the breadcrumbs, salt, pepper, and cayenne pepper to the onion and pepper mixture. Stir to blend the ingredients thoroughly and remove from heat. Fill each mushroom cap with the breadcrumb mixture and then sprinkle each with a small amount of Parmesan cheese.