Stuffed mini sweet peppers with melted shredded cheese


  • 2 cups shredded Queen Bee Porcini (reserve 1/2 cup)
  • Assorted mini sweet peppers cut in half and seeds removed 
  • 8 oz cream cheese at room temperature 
  • 2 Tbs chopped sub dried tomato
  • 2 Tbs chopped fresh basil 
  • 1/4 tsp salt 
  • 1/4  tsp pepper  


  1. Heat oven to 400.
  2. Mix cream cheese, shredded Queen Bee Porcini, sun dried tomatoes, basil, salt and pepper in bowl until well combined.
  3. Spoon mixture into pepper halves and sprinkle with remaining cheese.
  4. Bake in oven proof dish 10-15min. Bake until peppers are softened and cheese is bubbly and browned on top. Serve warm!