Beef and Mushroom Stuffed Peppers


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

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
3 servings


  • 1 pound ground beef

  • 1 cup fresh mushrooms, sliced

  • ½ white onion, diced

  • 2 cups beef gravy

  • salt and pepper to taste

  • 3 small red bell peppers, halved and seeded

  • ¾ cup shredded Monterey Jack cheese


  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.

Nutrition Facts (per serving)

600 Calories
43g Fat
18g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 600
% Daily Value *
Total Fat 43g 55%
Saturated Fat 17g 86%
Cholesterol 122mg 41%
Sodium 1281mg 56%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 37g
Vitamin C 129mg 643%
Calcium 270mg 21%
Iron 4mg 23%
Potassium 760mg 16%

* 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.

You’ll Also Love