Beef and Mushroom Stuffed Peppers

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 212
  • Fat 4.9g
  • Saturated Fat 2.2g
  • Cholesterol 39mg
  • Sodium 78mg