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Side Dishes
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Mushrooms with Bell Peppers and Cheese

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30min

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4 servings

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This simple and flavorful side dish combines earthy mushrooms with sweet, colorful bell peppers sautéed with garlic and herbs, then topped with melted cheese. It's a quick and satisfying way to enjoy vegetables that pairs well with a variety of main courses.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

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1
Prepare vegetables

Clean the mushrooms and slice them. Cut the bell peppers into 1-inch pieces, discarding the stems and seeds. Peel and mince the garlic. Shred the cheddar cheese.

2
Heat oil

In a large, oven-safe skillet, heat the olive oil over medium-high heat.

3
Sauté mushrooms

Add the sliced mushrooms to the hot oil and cook, stirring occasionally, until they release their liquid and begin to brown, about 6-8 minutes.

4
Add bell peppers and garlic

Add the bell pepper pieces and minced garlic to the skillet with the mushrooms. Sauté until the peppers are crisp-tender, about 4-5 minutes.

5
Add seasonings

Sprinkle the dried oregano, dried thyme, salt, and black pepper over the vegetables. Stir to combine and cook for an additional 1-2 minutes.

6
Add cheese

Sprinkle the shredded cheddar cheese evenly over the top of the vegetables.

7
Melt cheese

Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye on it to prevent burning.

8
Serve

Remove the skillet from the oven and let cool slightly. Serve the mushrooms with bell peppers and cheese hot as a side dish.

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