Beef and Mushroom Stuffed Peppers recipe

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Ingredients

1 pound ground beef
1 cup fresh mushrooms, sliced
½ white onion, diced
2 cups beef gravy
salt and pepper to taste
3 small red bell peppers, halved and seeded
¾ cup shredded Monterey Jack cheese

Nutrition Info

600.4 calories
carbohydrate: 17.6 g
cholesterol: 121.7 mg
fat: 42.6 g
fiber: 2.2 g
protein: 36.7 g
saturatedFat: 17.2 g
servingSize: -
sodium: 1280.8 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  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.

  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.

  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.

Recipe Yield

3 servings

Recipe Note

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

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