Beef and Mushroom Stuffed Peppers

Beef and Mushroom Stuffed Peppers

66 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  SKJHFG

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

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Adjust Servings

Original recipe yields 3 servings



  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)

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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 cup of cooked brown rice before adding the gravy to make up for what we were leaving out. I used an entire 8oz container of fresh unsliced mushrooms - I'm not sure if that would have been the same as using 1 cup, but because they shrink down while in the saute pan, it turned out to be just the right amount. I also used only about a half a cup of gravy to bring the beef mixture together, and I saved the rest for each person at the table to use on top of the meal. Thanks for the wonderful recipe!!



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'll definitely be making this again!



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. After draining meat I also added about 2 cups cooked white rice. Used entire two cups of gravy in mixture to bind and made a third cup to drizzle over cooked peppers. I also seasoned the last cup of gravy a little to give it some added flavor. It turned out pretty good despite the fact that I only had green peppers on hand. I am sure it will be even better with red.

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Amount Per Serving (3 total)

  • Calories
  • 600 cal
  • 30%
  • Fat
  • 42.6 g
  • 66%
  • Carbs
  • 17.6 g
  • 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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Healthier Stuffed Peppers


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Millet and Beef Stuffed Peppers