Beef and Mushroom Stuffed Peppers

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

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.

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

Categories

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