Mushroom Stuffing in Peppers

The adults in the family thought these were wonderful.  One kid thought they were okay and the turned their nose up at it.  That's okay, there are leftovers for the adults.

Peppers are a great nutritional food.  Green bell peppers are one of the best sources of vitamin C and the red ones have even more than the green (213% of RDA) and I think are sweeter.  They also have vitamin A (101%).  I had the long sweet red peppers but a bell shaped pepper would hold the mixture better or at least look more beautiful if you are having company.

Depending on the size of your peppers - 4- 6 cleaned.

Cook peppers in water and 1/4 tsp. salt until tender but not overly soft.

1 tbsp coconut butter or butter
1 onion diced

Saute onion in butter until translucent.

3 cups mushrooms finely chopped.  I ran these through the food processor until they were quite fine
1 tbsp water
1 clove garlic
1/2 tsp. salt
1 tbsp. soy sauce
1/4 tsp. thyme

Add to onion; cover and simmer on low for 10 to 15 minutes until tender.

3 eggs
1 tbsp cream
2 tbsp cheese

Beat eggs, add cream and cheese.  Pour over mushroom mixture and cook until firm.

In greased baking dish fill peppers with mushroom mixture.  Bake at 350 degrees for 10 minutes.