The Green Dish Blog

2 tablespoons olive oil

2 cups sliced baby bella mushrooms

1 small yellow onion, diced

1 (15 oz) can heart of palms, drained and diced

A handful of chopped parsley

2 bell peppers, cut in half and seeds removed

Salt and black pepper

Pre heat oven to 350F degrees. In a large skillet, heat the olive oil and add the sliced mushrooms. Sauté until mushrooms are tender. Season with salt and black pepper. Remove from heat and let it cool slightly. In a bowl, add the onion, heart of palms and sautéed mushrooms. Season with salt and black pepper. Add the chopped parsley. Mix really well. Place the bell peppers in a baking dish and fill each of with the mushroom and heart of palms filling. Bake for about 20-25 minutes until bell peppers are tender. Serve and enjoy!