- 1 lb bag of mini sweet bell peppers
- ¼ cup parmesan cheese
- 8 oz cream cheese
- 8 oz button mushrooms, chopped
- 1 clove garlic, minced
- 2 tablespoons parsley, chopped
- salt and pepper to taste
- 4 oz Honey Smoked Salmon
Preheat oven to 450°F.
Prepare mini sweet bell peppers by taking out the core, seeds, and slice in half lengthwise.
In a small mixing bowl combine cream cheese, parmesan, mushrooms, garlic, parsley, salt, and pepper. Mix thoroughly.
Fill the halved peppers with the cream cheese mixture.
Place mini sweet bell peppers on a lined baking sheet and place in oven.
Bake for 10-13 minutes.
Top with Honey Smoked Salmon.
Serve and enjoy!