Description
Experience the comforting flavors of tender beef and earthy mushrooms stuffed into vibrant bell peppers. This delightful dish is perfect for a cozy dinner, bringing warmth and joy to your table.
Ingredients
Scale
- 1 lb (450 g) beef tenderloin, ground or finely chopped
- 1 cup (150 g) mushrooms, finely chopped (button or cremini)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (200 g) cooked rice (white or brown)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 2 tablespoons olive oil
- 4 large bell peppers (any color: red, yellow, green, or orange)
- 1 cup (100 g) shredded mozzarella cheese or cheddar cheese (optional)
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating, wash the bell peppers thoroughly, then slice the tops off and remove the seeds and membranes. Set them aside to dry.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional 1 minute, just until fragrant.
- Increase the heat to medium-high and add the ground beef tenderloin to the skillet. Cook for 5-7 minutes, breaking it apart with a wooden spoon until it's browned and no longer pink. Add the finely chopped mushrooms and continue cooking for another 3-5 minutes.
- Once the beef and mushroom mixture is well-cooked, stir in the cooked rice, oregano, thyme, paprika, soy sauce, salt, and black pepper. Mix thoroughly and let it cook for another 2 minutes to meld the flavors together.
- Remove the skillet from heat. Carefully spoon the filling into each bell pepper, packing it down gently. Place the stuffed peppers upright in a baking dish. You can sprinkle shredded cheese on top if desired.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Once cooked, remove the stuffed peppers from the oven and let them cool for about 5 minutes. Garnish with fresh parsley or basil before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don’t overstuff the peppers; leave a little space at the top for expansion during cooking. Use a heavy-bottomed skillet for even heat distribution and consider experimenting with different cheeses for varied flavors.