Bacon and Mushrooms Stuffed Peppers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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1-pound BellaFina peppers, cut in half
salt, to taste
2 tablespoons olive oil
1 cup diced thick-cut bacon
2 cups sliced mini portobellas
1 onion, thinly sliced
salt and pepper, to taste
1/4 cup fresh flat leaf parsley
1/2 cup crumbled feta
olive oil


Yield: Serves 8 to 10

Preheat oven to 350. Line a baking sheet with foil and grease with cooking spray. Transfer cut peppers to prepared baking sheet. Sprinkle the insides with salt and set aside. Heat olive oil in a large skillet and add the bacon, mushrooms, and onions. Season with salt and pepper and cook over medium-high heat, stirring frequently, for 8 to 10 minutes, or until tender. Remove from heat and stir in parsley.

Spoon the mixture into the prepared peppers. Sprinkle with crumbled feta cheese. Drizzle with olive oil. Bake for 35 minutes, or until peppers are fork-tender. Serve warm.

Adapted from