Stuffed Bell Pepper Recipe ~ Beef and Mushroom Stuffed Peppers

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
• 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

Cooking 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.

Nutrition Facts

• calories600.4
• carbohydrateContent17.6 g
• cholesterolContent121.7 mg
• fatContent42.6 g
• fiberContent2.2 g
• proteinContent36.7 g
• saturatedFatContent17.2 g
• sodiumContent1280.8 mg
• sugarContent4.5 g