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
- 0.5 whites onion , diced
- 2 cups beef gravy
- salt and pepper to taste
- 3 small red bell peppers , halved and seeded
- 0.75 cups shredded Monterey Jack cheese
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C).
-
2
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.
-
3
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 9x13 inch baking dish, and fill each with beef mixture.
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4
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
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