Sautéed Veggie & Cheese Stuffed Peppers

INGREDIENTS

• 2 Medium Peppers
• 8 Wedges Laughing Cow Cheese (21g each) 
• 2 Cups Spinach roughly chopped
• 1 Cup Mushrooms Sliced Thinly
• 1/2 Cup Diced Onion
• 2 cloves garlic minced
• 1 Tablespoon Italian Seasoning
• 1/2 tsp Red Chili Flakes
• 1/4 tsp Kosher Salt (you can add a bit more to taste)
• 1/4 tsp Fresh Cracked Black Pepper
• 2 Tablespoon Olive Oil
• 1/4 Cup Fresh Grated Parmesan Cheese

Steps

• Preheat Grill to 400F
• Slice Peppers lengthwise and remove seeds & membrane.
• Place peppers on the grill cut side up – cook for 10 mins – turning peppers over after 5 mins. (If doing in oven – roast on baking sheet cut side up for 10 mins). Leave cooked peppers rest (you can place in a baking dish and cover with plastic wrap to allow to continue to softened while making veggie mixture)*
• In a medium skillet over medium heat, add oil sauté onions until soft – approximately 5 mins. Add sliced mushrooms, minced garlic, chopped spinach and spices. Cook for a few mins until spinach is wilted and mushrooms are softened.
• Remove sautéed vegetables from pan and place in a mixing bowl. Remove Laughing Cow Cheese wedges from packaging. Using a rubber spatula or large spoon incorporate cheese into warm veggie mixture until combined.
• Divide cheese and veggie mixture into 4 and spoon into cooked pepper halves.
• Top each with grated parmesan cheese.
• Return peppers to the grill for an additional 10 minutes.
• Enjoy!

Notes

* Initial Cooking Time – I like it when the peppers still have a hint of crunch (a la dente). If you prefer a really soft pepper – you can cook the peppers up to an additional 10 mins. Just watch for charring.