Dinner for 4

Cheesy Mushroom Stuffed Peppers

Name: Cheesy Mushroom Stuffed Peppers
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 1/2 orange peppers; 1 1/4 cups cooked brown rice; 8 oz sliced baby portobello mushrooms; 1 shallot; 2 cloves garlic; 1 tbsp rosemary; 1/2 tbsp butter; 1/2 tbsp extra virgin olive oil; 2 tbsp sherry wine; 3/4 cup grated parmesan cheese; salt & pepper

$11.38for 450 minServes 4

Orange peppers hold a savory filling of mushrooms, brown rice, garlic, herbs, and Parmesan before baking until tender.

Cheesy Mushroom Stuffed Peppers with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Bell peppers, 1.7 lb$2.49/lb typical	1.7 lb	$4.20Typical price
	Wild, 8.25 oz$0.15/oz typical	8.25 oz	$1.22Typical price
	Mushrooms, 8 oz$0.40/oz typical	8 oz	$3.20Typical price
	Leeks and shallots, 0.15 lb$3.49/lb typical	0.15 lb	$0.54Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Mint, a little$1.99 each typical	a little	$0.12Typical price
	Butter, 0.25 oz$0.40/oz typical	0.25 oz	$0.10Typical price
	Parmesan, 2.75 oz$0.55/oz typical	2.75 oz	$1.44Typical price
Total for the servings shown		$11.38

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilWine, beer and spiritsSalt and pepper

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Vegetarian Budget Family Dinners

Typical price

$2.84 per serving$11.38 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 1/2 orange peppers
1 1/4 cups cooked brown rice
8 oz sliced baby portobello mushrooms
1 shallot
2 cloves garlic
1 tbsp rosemary
1/2 tbsp butter
1/2 tbsp extra virgin olive oil
2 tbsp sherry wine
3/4 cup grated parmesan cheese
salt & pepper

Steps

Heat the oven to 375 F, halve the peppers lengthwise, and remove the seeds.
Heat the butter and olive oil in a large skillet over medium heat, then cook the shallot, garlic, and mushrooms for 8 minutes.
Stir in the rosemary, sherry, cooked rice, half the Parmesan, salt, and pepper, and cook for 3 minutes.
Fill the pepper halves with the mushroom mixture and place them in a 9-by-13-inch baking dish.
Top with the remaining Parmesan and bake for 25 minutes, until the peppers are tender and the cheese is melted.