Beef and Mushroom Stuffed Peppers |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 3 |
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A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes. Ingredients:
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 |
Directions:
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.
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