A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes.
Ingredients
- ground beef: 1 pound
- mushrooms: 1 cup (sliced, fresh)
- white onion: 0.5 piece (diced)
- beef gravy: 2 cups
- salt and pepper: (to taste)
- red bell peppers, halved and: 3 piece (seeded)
- Monterey Jack cheese: 0.75 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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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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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.
