Beefy Mushroom Stuffed Peppers

Name: Beefy Mushroom Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 pound ground beef; 8 oz mushrooms, diced; 1 medium onion, chopped; 3 cloves garlic, minced; 1 cup cooked rice (white or brown); 1 can diced tomatoes (14 oz); 1 tsp Italian seasoning; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Comfort Food

When I first decided to make Beefy Mushroom Stuffed Peppers, I wanted something hearty yet wholesome. The combination of beef and mushrooms creates a savory filling that perfectly complements the vibrant bell peppers. Not only is this dish visually stunning, but it also allows for flexibility in the choice of spices and herbs. I enjoy incorporating fresh ingredients that elevate the flavors, and this recipe quickly became a favorite in my household. It’s an easy way to enjoy a nutritious meal that satisfies everyone’s appetite.

Created by

Emily

Last updated on 2026-02-01T23:30:28.865Z

Creating the Beefy Mushroom Stuffed Peppers was an adventure in flavor that taught me the importance of balancing rich and earthy tastes. As I sautéed the mushrooms and browned the beef, the aromas filled my kitchen, setting the stage for a delightful meal. I found that adding garlic and herbs really enhanced the stuffing, creating a mouthwatering result.

One tip I discovered while preparing these stuffed peppers is to bake them with a sprinkle of cheese on top. This not only adds a crispy texture but also enriches the dish, making it even more irresistible. Using a variety of colored peppers makes each plate pop with color and adds a subtle sweetness to the dish.

        Why You Will Love This Recipe
        Hearty and filling, it's perfect for dinner any night of the week.
A delightful blend of savory beef and earthy mushrooms.
Adaptable to various dietary needs by swapping ingredients.

      

Choosing the Right Peppers

When selecting bell peppers for this recipe, look for ones that are firm and vibrant in color. The ideal size is large enough to hold a hearty filling but not so large that the skin becomes tough during baking. Red, yellow, and orange peppers tend to be sweeter, while green peppers offer a slightly bitter note that can balance the savoriness of the beef and mushrooms. If you prefer a different flavor or want a lower-carb option, consider using zucchini or eggplant halves as alternatives.

To avoid soggy peppers, you can lightly char them in a skillet or under a broiler for a few minutes before stuffing. This step enhances their flavor and texture. Keep an eye on them to prevent burning—just a few minutes until lightly blistered will do. Afterward, let them cool slightly before proceeding with the filling.

Filling Variations

This recipe is incredibly versatile when it comes to the filling. If you're looking to lighten the dish, consider swapping ground beef for ground turkey, chicken, or even a plant-based alternative like lentils or quinoa. Each option brings a unique flavor profile while maintaining the dish's heartiness. Just remember to adjust cooking times as necessary: leaner meats will cook faster, so keep an eye on them while browning.

Incorporating additional vegetables like spinach, zucchini, or carrots into the filling can add nutritional value and color. Sauté these additions with the onions and garlic until they are tender and flavorful before mixing in the beef and other ingredients. Fresh herbs like basil or parsley can elevate this dish further, so feel free to sprinkle them in for an extra burst of flavor.

Ingredients

Gather the following ingredients for a delicious meal:

Stuffed Peppers

4 large bell peppers (any color)
1 pound ground beef
8 oz mushrooms, diced
1 medium onion, chopped
3 cloves garlic, minced
1 cup cooked rice (white or brown)
1 can diced tomatoes (14 oz)
1 tsp Italian seasoning
Salt and pepper to taste
1 cup shredded cheese (optional)

Prepare these ingredients to ensure a smooth cooking process.

Instructions

Follow these steps to prepare your stuffed peppers:

Preheat Oven

Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

Prepare Peppers

Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

Cook Filling

In a skillet, sauté the chopped onion and minced garlic until fragrant. Add diced mushrooms and ground beef, cooking until beef is browned.

Mix Ingredients

Stir in cooked rice, diced tomatoes, Italian seasoning, and season with salt and pepper. Mix well.

Stuff Peppers

Carefully fill each bell pepper with the beef and mushroom mixture, packing tightly.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove foil, add cheese on top if desired, and bake for an additional 5-10 minutes.

Serve

Once done, let the peppers cool slightly before serving. Enjoy!

Follow these steps to create a hearty dish that everyone will love.

Pro Tips

For an added flavor twist, try adding some chopped jalapeños or feta cheese to the filling.

Storing and Reheating

If you have leftovers, these stuffed peppers can be easily stored in the refrigerator for up to 4 days. Just place them in an airtight container to keep them fresh. When reheating, a microwave makes it quick and simple, but for best results, consider using an oven. Preheat your oven to 350°F (175°C) and bake them covered with foil for about 10-15 minutes, until heated through. This method helps retain the peppers' texture.

You can also freeze these stuffed peppers! Before baking, wrap them tightly in plastic wrap and aluminum foil, or place them in a freezer-safe container. They will last for up to 3 months in the freezer. To cook from frozen, take them directly from the freezer and bake at 375°F (190°C) for about 40-45 minutes. Just ensure they reach a safe internal temperature of 165°F (74°C) when done.

Serving Suggestions

These Beefy Mushroom Stuffed Peppers make a delightful main dish but can be paired with various sides for a complete meal. A fresh garden salad dressed with a tangy vinaigrette complements the hearty filling beautifully. If you're looking for a starch option, consider serving them with garlic bread or a side of quinoa for a wholesome touch.

For an extra layer of flavor, drizzle the stuffed peppers with a balsamic glaze or sprinkle some fresh parmesan just before serving. This adds a rich, savory element that pairs well with the earthiness of the mushrooms and the sweetness of the peppers. Don't hesitate to experiment with different toppings, such as avocado or a dollop of sour cream for a creamy contrast.

Questions About Recipes

→ Can I use a different type of meat?

Absolutely! Ground turkey or chicken can be great alternatives.

→ Can I prepare these ahead of time?

Yes, you can prepare the stuffing and fill the peppers a day in advance. Just bake them when you're ready.

→ How long will leftovers last?

Stored in an airtight container, they should last in the fridge for 3-4 days.

→ Can I freeze stuffed peppers?

Yes, freeze the uncooked stuffed peppers in a single layer. Thaw before baking.