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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fresh mushrooms, sliced
white onion, diced
salt and pepper to taste
red bell peppers, halved and seeded
shredded Monterey Jack cheese
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!!
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!
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.
make sure you use all lean meat and low fat cheese, b/c the fat can add up significantly when everything is done.
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 to taste. My 2nd time making this I sautéed the onions and mushrooms first, added a 1/2 cup of uncooked 30 minute rice, some Italian bread crumbs, minced garlic and a pinch of cayenne pepper. I also didn’t blanch the peppers first and instead added a bit of water to the pan to steam a bit during cooking. Peppers came out al dente, which is the way we personally like them. Using small peppers makes for a very nice appetizer too!
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 the two peppers I had left to my dad, and he called the next day RAVING about these. YUMMO!! It was so easy to make and the presentation was very pretty. I regret not taking a picture. I will be making this again and again and again.
Great recipe, I added rice in my mixture and it was super.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Mushroom Stuffed Peppers
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 384
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