You are here: Home » Recipes » Beef and Mushroom Stuffed Peppers Beef and Mushroom Stuffed Peppers Recipe by Relish ContributorKitchen Tested Yield 6 servings The filling is so good, you could even put it on its own in a casserole dish, bake it, and make a meal of it. PrintEmail Ingredients 6 medium green bell peppers3/4 pound ground sirloin1 cup chopped fresh mushrooms3/4 cup chopped onion1 cup no-salt-added tomato sauce1 tablespoon minced garlic1 tablespoon dried basil1 teaspoon dried oregano Salt and pepper to taste2 cups cooked rice1/2 cup (2-ounces) shredded part-skim mozzarella cheese Instructions Preheat oven to 350F. Cut tops off green peppers and remove core and seeds. Trim stem from tops and discard. Chop remaining tops; set aside. Arrange pepper shells in a steamer over boiling water, cover and steam 5 minutes. Drain and set aside. Combine the ground sirloin, mushrooms, onion and reserved chopped green pepper in a large skillet coated with nonstick cooking spray. Cook over medium heat until beef is brown and crumbly, about 8 minutes. Drain off any excess grease. Add tomato sauce, garlic, basil, oregano, salt and pepper. Bring to a boil; reduce the heat and simmer 5 minutes. Add rice. Spoon mixture into the pepper shells, then place peppers upright in an 8-inch-square baking dish. Sprinkle with mozzarella. Bake 15 minutes.