Beef and Mushroom Stuffed Peppers

Beef and Mushroom Stuffed Peppers - Stuffed Bell Pepper Recipes

Whether you’re looking for a recipe that’s low-carb and healthy or just need something easy to make for dinner, this beef and mushroom stuffed peppers recipe is the perfect fall dish. Let us show you how to make it!

prep: 20 mins cook: 30 mins total: 50 mins Servings: 3 Yield: 3 servings


2 cups beef gravy

1 cup fresh mushrooms, sliced

1 pound ground beef

salt and pepper to taste

3 small red bell peppers, halved and seeded

½ white onion, diced

¾ cup shredded Monterey Jack cheese


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.

Nutrition Facts:

Per Serving: 600 calories; protein 36.7g; carbohydrates 17.6g; fat 42.6g; cholesterol 121.7mg; sodium 1280.8mg.

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