Look for the seal.

Costa Rican Inspired Stuffed Peppers



– 4 red bell peppers – 1/2 cup plus 1 tablespoon vegetable oil, divided – 1 cup 1/4-inch diced white onion (about 1 medium) – 4 cups 1/4-inch diced cremini or brown mushrooms (about 1 pound) – 1 teaspoon garlic salt – 1 teaspoon black pepper – 1 cup shredded Oaxaca cheese – Cooked white rice, for serving
Find real california milk products near you
Find & Buy


Prep time: 25 minutes

Cook time: About 1 hour

Preheat oven to 400°F.

Meanwhile, rub bell peppers with 1 tablespoon oil, then use a grill, broiler, or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12 to 15 minutes. Transfer to a bowl, cover, and set aside until cool enough to handle, about 10 minutes.

While peppers are cooling, in a very large skillet over medium heat, warm 1/2 cup oil. Add onion and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Add mushrooms, garlic salt, and black pepper and cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7 to 10 minutes.

Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese, and arrange in a baking dish. Replace bell pepper tops and bake until cheese melts, 8 to 10 minutes. Serve with rice. Serves 4.