Easy Spinach Bacon Stuffed Peppers Delight
Delicious stuffed bell peppers filled with a savory mix of spinach, crispy bacon, Parmesan cheese, and seasoned bread crumbs—perfect for a quick and flavorful meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 medium bell peppers
- 14 oz fresh mushrooms stems separated and minced
- 4 cups fresh baby spinach washed and drained
- 4 slices center cut bacon cooked and chopped
- 1 tsp olive oil
- 0.25 cup Italian seasoned bread crumbs use gluten-free if needed
- 2 tbsp shredded Parmesan cheese
- 2 cloves garlic sliced thin
- Smart Balance cooking spray
- to taste salt
Instructions
Preparation Steps
- Preheat the oven to 400°F. Lightly spray a baking dish with cooking spray.
- Cut the tops off the bell peppers and remove seeds; set aside.
- Remove stems from mushrooms and mince finely.
- Heat a medium skillet over medium heat. Add spinach and cook until wilted, about 2 minutes. Remove, squeeze out excess liquid, and chop finely.
- In the same skillet, cook bacon on low heat until crisp. Remove and chop coarsely.
- Clean skillet and add olive oil. Sauté garlic until golden, about 2 minutes.
- Add minced mushroom stems and cook until soft, about 2 minutes.
- Remove from heat and combine mushroom mixture with sautéed spinach, bacon, bread crumbs, and Parmesan cheese.
- Season bell pepper shells with salt. Stuff peppers with the spinach mixture, mounding slightly.
- Place stuffed peppers in the prepared baking dish and lightly spray the tops with cooking spray.
- Bake for 30 minutes or until peppers are tender and tops are golden. Serve warm.
Notes
This recipe makes a great appetizer or light main dish. Feel free to adjust the bacon quantity for a leaner version.