Beef and Mushroom Stuffed Peppers

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

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 600 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.