My family loves the stuffing at Thanksgiving enough to ask for it year round, here is a bite size version stuffed in a mushroom!

I've always eaten meat-stuffed peppers this way since I was little! It's my mom's recipe!When removing the seeds from the green peppers, make sure to do it gently so the peppers don't break. The meat won't hold in the pepper cups. When frying the stuffed peppers, the meat falls apart easily, so be gentle when flipping the peppers over. Recipe by Nassan

I asked the family what kind of bell pepper dish they wanted, and they answered they'd eat them if they were stuffed with meat, so that's what I made today.You can use the meat stuffing for shiitake mushrooms too. Dust the insides of the mushrooms caps with flour, stuff with the meat and cook as for the peppers. I think that shiitake mushrooms go well with soy sauce. Recipe by Umakappe

I Love peppers and wanted to try something i never made or had before.

Thank you for making this the #1 searched recipe for 'Gyoza Filling'! This is a way to use up leftover gyoza filling. All the seasonings are 1 tablespoon, making it very easy.Origin of this recipe: I had some leftover gyoza filling, so I stuffed it into some extra bell peppers, and it turned out delicious.

stuffed peppers

I use my meatloaf recipe and change up the stuffing ingredients. This recipe is one of our favorites. You can use different cheeses. Different vegetables. Just slice vegetables very thin whichever you choose. Then a great cheater gravy makes this a pretty easy meal to make.

I wanted some good stuffed peppers with extra filling.

Homemade is always best!!The origin of this recipeI added a little twist to the gyoza my mother used to make, enhancing the flavor.

I love stuffed-meat peppers. I tried making them with the peppers that I happened to buy. They were larger, but they turn out good.The sauce is sweet. You can skip the sugar (light brown sugar) if you like, and they will be just as good. The habanero sauce is the secret ingredient.Tightly stuff the meat into the peppers. When there is space between the meat and peppers, the meat will come off while eating.You only need to fry the meat side in the pan.If you like very soft peppers, you can change the cooking time to 10 minutes during Step 12. Recipe by nabe_3

Button mushrooms are the immature stage of Agaricus bisporus, appearing white or light brown, round, and thick. When mature, the mushroom cap opens and darkens to a deep brown, known as Portobello mushrooms. This recipe uses whole Portobello mushrooms stuffed with ground pork and baked. Remove the mushroom stems, mix the ground pork with water and seasonings, stuff the mushrooms, and bake. The aroma of mushrooms blends with the savory meat juices for a delicious, multi-layered bite. This is an easy, no-fuss dish perfect for everyday meals, gatherings, or parties.

Button mushrooms are young white or light brown mushrooms that are round and thick. When they mature, their caps open and darken to a deep brown, becoming Portobello mushrooms. This recipe uses whole portobello mushrooms stuffed with ground pork and baked. Remove the mushroom stems, mix the ground pork with water and seasonings, then stuff the mushrooms. After steaming and baking, the mushrooms become fragrant and juicy, blending the flavors of the meat and mushrooms. Baked stuffed mushrooms are easy to make, perfect for family meals, gatherings, or parties.