Stuffed Peppers

Instructions

1. Combine all ingredients except whole bell peppers, Palmetto Cheese and parsley. Set mixture aside.
2. Cut top from all bell peppers and remove seeds. Use a skewer to pierce about 3 holes in the bottom of each bell pepper cup so that juices can escape while cooking.
3. Separate the filling mixture into 4 equal parts. Press ½ of each portion into the bottom of each bell pepper leaving a depression in the center.

4. Prepare a 1-ounce ball of Palmetto Cheese (about 1 ½ tablespoons) and lay it into the depression and cover with the remaining mixture portion.

5. Place about a ½ teaspoon of Palmetto Cheese in a circle on the top of each filled bell pepper and press the remaining sliced mushroom into the cheese for garnish. Do the same with the other three bell peppers.

Instant Pot Method:

1. Put one cup of water into the inner pot and insert the trivet. Place the filled bell peppers on the trivet so that they are secure against each other. Affix the lid and prepare your Instant Pot to cook on Manual High Pressure for 13 minutes. You will allow a 10-minute Natural Pressure Release and then manually release any remaining pressure. Carefully remove the lid and let the bell peppers cool/set for 5 minutes before removing with tongs. If desired, place the fully cooked bell peppers under a pre-heated broiler for the desired amount of browning. Sprinkle with chopped parsley to serve.

Oven Method:

1. Preheat oven to 350 degrees. Place the filled bell peppers into an oven safe casserole dish or loaf pan and cook uncovered for 35 minutes. Garnish with chopped parsley before serving.