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Beef and Mushroom Stuffed Peppers

4

50 min

Beef and Mushroom Stuffed Peppers

Beef and Mushroom Stuffed Peppers Photo 1

Time

50 min

Serving

3 persons

Calories

600

Rating

4.00★ (96)

Cuisine

Italian
Author: Victoria Buriak
A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes.

Ingredients

  • ground beef: 1 pound
  • mushrooms: 1 cup (sliced, fresh)
  • white onion: 0.5 piece (diced)
  • beef gravy: 2 cups
  • salt and pepper: (to taste)
  • red bell peppers, halved and: 3 piece (seeded)
  • Monterey Jack cheese: 0.75 cup (shredded)

Metric Conversion

Stages of cooking

Beef and Mushroom Stuffed Peppers Photo 21
Beef and Mushroom Stuffed Peppers Photo 32
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  1. Preheat oven to 375 degrees F (190 degrees C).
    Beef and Mushroom Stuffed Peppers Photo 2
  2. Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
    Beef and Mushroom Stuffed Peppers Photo 3
  3. Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
    Beef and Mushroom Stuffed Peppers Photo 4
  4. Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.
    Beef and Mushroom Stuffed Peppers Photo 5

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