mini spinach + mushroom stuffed peppers

I’ve been on a pepper kick lately.  This is mostly due to the fact that they’ve been on sale.  I can’t pass up a sale on organic peppers.  Especially when they’re the mini variety. 

So cute.

So sweet.

So crunchy.




Do you know what else I can’t pass up?

A 50% off sale on this goat mozzarella.  I wasn’t sure what to expect.  I like goat cheese but have never tried a mozzarella or cheddar variety.

It was very soft but not quite as soft as fresh mozzarella.  The flavor was much more mild than typical crumbly goat cheese. 

It’s now my new favorite cheese.  I will be stocking up.


The decision making process about what to put in the peppers took far too long.  Spinach + cheese?  Thyme?  Topped with basil?  Would the flavors compete?  What about mushrooms?  Would it be too wet?  Would they work with the sweet pepper flavor?  This is what goes on in my head at the grocery store and why I would benefit from recipe planning.


Despite all of my concerns they came together. 

Addicting to say the least.


Mini Spinach + Mushroom Stuffed Peppers

  • 1 pint mini sweet peppers
  • 1.5 cups portabella or button mushrooms, finely chopped
  • 2 cups spinach, finely chopped
  • 3/4 cup goat milk mozzarella, shredded
  • 2 teaspoons garlic, minced
  • 1 Tablespoon fresh thyme, chopped
  • 1/2 Tablespoon safflower oil
  • 1/4 teaspoon salt
  • pepper
  • basil to top, chiffonade
  1. Wash peppers, slice lengthwise, and de-seed. 
  2. Set your oven to broil.
  3. Place a sauté pan over medium heat with the oil.
  4. Place the peppers cut side up on a baking sheet, and broil for 2-4min until slightly softened.  Remove from the oven.
  5. Add the mushrooms, spinach, garlic, salt, and pepper to the pan and sauté for 3min, stirring frequently. 
  6. Add the fresh thyme in for the last 1-2min and stir.  The spinach should be just wilted and the mushrooms starting to soften.  Take off the heat.
  7. In a bowl, toss the mushroom mixture with the shredded cheese and then press the stuffing into each pepper, until just coming out over the tops.
  8. Broil 2-4min, until bubbly and lightly browned.
  9. Top with basil, a few grinds of pepper, and serve immediately.

notes:  Cow’s milk mozzarella or sharp cheddar cheese would work great in place of goat’s milk mozzarella.  If you don’t like mushrooms double the spinach instead [I did this for Chris].

Don’t let their messy look deceive you.  These little peppers are packed with flavor.


For dinner, I served them over buttered + salted quinoa topped with avocado.

We ate the entire batch.


We’ve been in a bit of a dinner rut over here, so this was a nice change of pace.  Appetizer or appetizer turned dinner.  Take your pick.  Either way you won’t be sorry.