Beef and Mushroom Stuffed Peppers

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

Rated 4.3 from 68 votes

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

Preheat oven to 375degrees 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 ofwater 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.

Beef and Mushroom Stuffed Peppers

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