Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe was an accidental creation. I had leftover stuffed mushroom filling, and we had a bunch of poblano peppers we needed to use after cleaning up our garden. It's now one of my family's favorite appetizers!!

Recipe Summary

cook:
20 mins
additional:
5 mins
total:
40 mins
prep:
15 mins
Servings:
6
Yield:
6 stuffed peppers
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.

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  • Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.

  • Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.

  • Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.

Nutrition Facts

146 calories; protein 7.4g; carbohydrates 8.7g; fat 9.6g; cholesterol 25.9mg; sodium 260mg. Full Nutrition
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