Description
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
Instructions
- Preheat oven to 375 degrees 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 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 9×13 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 3