Description

Spinach, mushrooms and walnuts stuffed into mini sweet peppers with tangy blue cheese, herbs and garlic make a delightful little bite!

Ingredients

About 10 small sweet peppers
1/2 cup frozen spinach, thawed & chopped
1/2 Tablespoon extra virgin olive oil
3 – 5 cloves garlic, peeled & chopped
4 oz. baby bella mushrooms (about 6), chopped into small bits
A few fresh sage leaves and a sprig of fresh rosemary, chopped fine
Bacon salt (or salt), salt free seasoning and freshly ground pepper, to taste
3/4 cup cottage cheese
1/2 cup walnuts, chopped and toasted
About 2 oz. blue cheese, crumbled

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Instructions

If using short flat peppers, cut the tops off and empty out the seeds. For longer peppers, cut them lengthwise. Place on a baking sheet covered with silicon baking mat and bake at 400 F. for 10 – 15 minutes or until tender. Thaw the spinach, measure and set aside.
In a small saucepan over medium heat, add the olive oil to coat, then the garlic and mushrooms. Cover and cook until the mushrooms are tender and juicy, then uncover and stir in the spinach and herbs. Season to taste with bacon salt (or salt), salt free seasoing & pepper. Cook briefly till most of the moisture cooks off, then add the cottage cheese, walnuts and about half the blue cheese.
Stuff the peppers with the mixture, then top with the rest of the crumbles of blue cheese. Return to the oven for about 5 minutes or until the cheese is melted. Enjoy!

Notes

I wanted to leave my peppers low carb, but if you want, you can add 1/2 – 1 cup breadcrumbs or cooked rice to soak up some of the moisture. That will also add bulk so you’ll need more peppers to stuff.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.