Beef and Mushroom Stuffed Peppers

Beef and Mushroom Stuffed Peppers

66
SKJHFG 0

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

Ingredients

50 m servings 600 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 42.6 g
  • 66%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1281 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

66
  1. 86 Ratings

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This is a great combination of ingredients and flavors! We are trying to cut back a little on the amount of red meat we eat, so I only used 1/2 a pound of ground beef, but I added in about a cu...

Excellent recipe! This is a great alternative to regular "Italian" style stuffed peppers. I used Monterey Jack cheese with hot peppers instead of plain Monterey Jack. It made for a spicy dish! I...

As written I would just rate this 3 stars but following suggestions in reviews it was quite good. I did add Paula Deen's House Seasoning and cayenne pepper to the ground meat while browning. Aft...