• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 9 baby bell peppers
  • 1 tablespoon olive oil
  • 1/2 cup cream cheese
  • 1/2 tablespoon chopped fresh parsley
  • Pinch of salt

Chips and dip may be easy finger food for any party, but why do that when you can have some FunGuy stuffed baby bell peppers instead?

In less than 30 minutes you can have a plate full of these little beauties that are sure to impress. We recommend making a double batch, so you’re sure to get some too!

DIRECTIONS:

Preheat the oven to 350F.

Separate 8 slices of FunGuy mushrooms from the rest and set them aside. Place the rest of the sliced mushrooms on a cutting board and roughly chop them.

Remove the stem from the peppers, cut them each in half lengthwise, and remove the seeds. Take one pepper and mince it into small bits and set aside.

Heat olive oil in a sauté pan over medium high heat. Once the oil is hot, place the chopped mushrooms into the pan and sauté for 5-6 minutes or until they’ve browned nicely. Transfer them to a medium sized bowl before adding the sliced mushrooms to the pan to cook up and become browned.

While the mushroom slices cook up prepare the filling.

Add the cream cheese, ½ of the chopped parsley and minced pepper to the cooked mushroom bits and stir it together with a fork. Season the filling with a pinch of salt before spooning it into each pepper half. Place the peppers on a lined baking tray.

Once the sliced mushrooms are cooked, place a slice on each pepper half before sliding the baking tray into the oven for 15 minutes.

Remove the peppers from the oven and allow them to cool 5 minutes before sprinkling with the rest of the parsley on top and serving!

Note: If you like a little heat, try making this with jalapeño peppers. Just be careful when handling the seed removal as it can cause a bit of burning!

Have a Fun meal!