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Ground Beef and Mushroom Stuffed Bell Peppers

Ground beef and mushroom stuffed bell peppers are filled with savory beef, cremini mushrooms, rice, and tomato sauce, then baked with melted mozzarella. The peppers are tender and the filling is hearty, with a brief covered bake helping everything heat through.
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Prep Time 20 minutes
Cook Time 1 hour 2 minutes
resting 5 minutes
Total Time 1 hour 27 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

For the peppers
  • 6 bell peppers medium, tops cut off and seeds and membranes removed
  • 0.5 cup water
For the filling
  • 1 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 8 oz cremini mushrooms finely chopped
  • 2 cloves garlic minced
  • 1 lb ground beef 85% lean
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 cup long-grain white rice cooked
  • 1 can (15 oz) tomato sauce
For the topping
  • 1 cup mozzarella cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the peppers
  1. Preheat the oven to 375°F.
  2. Arrange the peppers cut-side up in a 9x13-inch baking dish and pour the water around them.
  3. Cover tightly with foil and bake for 15 minutes.
  4. Carefully remove the foil and pour off any remaining water.
Make the filling
  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Add the onion and mushrooms and cook for 6 to 8 minutes, stirring, until softened and most of their moisture has evaporated.
  3. Add the garlic and cook for 30 seconds, stirring.
  4. Add the ground beef, salt, black pepper, and Italian seasoning; cook for 7 to 9 minutes, breaking up the meat, until browned and it reaches 160°F.
  5. Stir in the rice and tomato sauce and cook for 2 minutes, until evenly combined and hot.
Assemble and bake
  1. Divide the filling among the peppers, mounding it as needed.
  2. Cover the baking dish tightly with foil and bake for 20 minutes.
  3. Remove the foil and sprinkle the mozzarella over the peppers.
  4. Bake uncovered for 8 to 10 minutes, until the cheese is melted and the peppers are tender.
  5. Let the peppers rest for 5 minutes before serving.

Notes

For even cooking, choose peppers that fit snugly upright in the baking dish. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a lower-carb option, replace the cooked rice with cauliflower rice.