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Beef and Mushroom Stuffed Peppers


"A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes."
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50 m servings 600 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 68
  1. 89 Ratings

Most helpful positive review

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...

Most helpful critical review

Bland. I would add more seasoning other than salt & pepper. Using a beef gravy I decided to enhance it with a little steak seasoning. It made a great difference!

Most helpful
Most positive
Least positive

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...

I was happy to find a stuffed peppers recipe with ground beef and no tomato ingredient. This is a great basic recipe that stands beautifully on it’s own, or you can add as much of what you like ...

make sure you use all lean meat and low fat cheese, b/c the fat can add up significantly when everything is done.

WOW! This was delicious! I seasoned the meat with Adobo and pepper, otherwise I followed the recipe as is. I served it in a pool of gravy with some brown rice, and warmed Hawaiian Rolls. I sent ...

Great recipe, I added rice in my mixture and it was super.

Excellent switch up to green peppers with tomato sauce. Had enough filling for 4 medium size red peppers. Added garlic & cayenne to meat based on suggestions. Used McCormick beef gravy mix pa...

I thought these were really tasty. One thing that I forgot to add was the gravy so I'm sure that would have held the mixture together. I won't forget that again next time; I make these!