*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.
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!!
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.
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.
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 packet had 1 cup leftover so next time I'll cut that back. Didn't boil peppers since I like them crisp only baked for about 15min. Used italian blend cheese since that's all I had. Served brown rice on side. So yum! Will definitely make again!