Stuffed Mini Peppers with Seasonal Vegetables

This vibrant dish features mini bell peppers stuffed with a delightful mixture of sautéed mushrooms, onions, green beans, and broccoli. Baked until tender, these stuffed peppers are a harmonious blend of flavors and textures, offering a wholesome and colorful addition to any meal. Perfect as a side dish or a light main course, they're vegetarian-friendly and packed with nutrients.

Ingredients:

• 12 mini bell peppers
• 1 cup mushrooms, finely chopped
• 1 medium onion, diced
• 1 cup green beans, trimmed and chopped
• 1 cup broccoli florets, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the mini peppers and remove the seeds. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
4. Add the minced garlic and chopped mushrooms to the skillet. Cook for another 5 minutes until the mushrooms are softened.
5. Stir in the green beans and broccoli, and cook for an additional 4-5 minutes until the vegetables are tender but still vibrant.
6. Season the mixture with dried oregano, salt, and pepper. Remove from heat and let cool slightly.
7. In a mixing bowl, combine the vegetable mixture with breadcrumbs and Parmesan cheese, if using. Mix well.
8. Stuff each mini pepper with the vegetable mixture, pressing down gently to pack them in.
9. Place the stuffed peppers upright in a baking dish. Drizzle with a little olive oil and cover with foil.
10. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and lightly browned.
11. Garnish with fresh parsley before serving.