Beef and Mushroom Stuffed Peppers

Kitchen 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.


6 medium green bell peppers
3/4 pound ground sirloin
1 cup chopped fresh mushrooms
3/4 cup chopped onion
1 cup no-salt-added tomato sauce
1 tablespoon minced garlic
1 tablespoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups cooked rice
1/2 cup (2-ounces) shredded part-skim mozzarella cheese


  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. Spoon mixture into the pepper shells, then place peppers upright in an 8-inch-square baking dish. Sprinkle with mozzarella. Bake 15 minutes.



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