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READY IN 50 mins

Beef and Mushroom Stuffed Peppers

Read Reviews (62)

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

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Original recipe makes 3 servings Change Servings

1 pound ground beef
1 cup fresh mushrooms, sliced
1/2 white onion, diced
2 cups beef gravy

salt and pepper to taste
3 small red bell peppers, halved and seeded
3/4 cup shredded Monterey Jack cheese

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Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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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PREP 20 mins
COOK 30 mins
READY IN 50 mins

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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!!

—merhope1011

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Most Helpful Critical Review

Jun 12, 2008

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!

—TingTing

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81 Ratings

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Jun 08, 2003

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!

—Tim

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Jan 03, 2007

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.

—mommyluvsnoah

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Dec 16, 2002

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

—lia

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Jan 20, 2010

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!

—Karen ~~.,.~~

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Apr 16, 2008

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.

—wendy3tkl

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Jan 28, 2003

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

—STEPHENSLC

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Nutrition

Calories
600 kcal
30%

Carbohydrates
17.6 g
6%

Cholesterol
122 mg
41%

Fat
42.6 g
66%

Fiber
2.2 g
9%

Protein
36.7 g
73%

Sodium
1281 mg
51%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beef and Mushroom Stuffed Peppers

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 600
Calories from Fat: 384

% Daily Value *
Total Fat 42.6g 66 %
Saturated Fat 17.2g 86 %
Cholesterol 122mg 41 %
Sodium 1281mg 51 %
Potassium 760mg 21 %
Total Carbohydrates 17.6g 6 %
Dietary Fiber 2.2g 9 %
Protein 36.7g 73 %
** Sugars 4.5g
Vitamin A 61 %
Vitamin C 214 %
Calcium 34 %
Iron 42 %
** Thiamin 8 %
Niacin 111 %
Vitamin B6 32 %
Magnesium 16 %
Folate 21 %

* 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.