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; 1 cup chopped mushrooms; 1 cup cooked rice; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); 1 tablespoon olive oil

Highlighted under: Old-Fashioned Comfort Eats

I love making Beefy Mushroom Stuffed Peppers for a warm, hearty meal that never disappoints. The combination of seasoned ground beef and savory mushrooms creates a delicious filling that I stuff into vibrant bell peppers. Each bite bursts with flavor, making this dish perfect for family dinners or meal prep. Plus, it’s a fun way to sneak in some vegetables while enjoying comforting tastes. Join me as I share my favorite recipe for these delightful stuffed peppers.

Created by

Ella

Last updated on 2026-02-01T21:10:28.240Z

When I first created these Beefy Mushroom Stuffed Peppers, I experimented with different flavor combinations to find the perfect balance. Each ingredient plays a vital role; the earthy mushrooms enhance the richness of the beef, while spices like garlic and onion create an aromatic base. One tip I discovered is to slightly roast the peppers beforehand to soften them, which allows for a satisfyingly tender bite!

Over time, I've also modified the filling to include some cheese, which melts beautifully and adds a creaminess that pairs perfectly with the robust flavors. I love serving these peppers with a side salad for a complete meal that feels indulgent yet wholesome.

Why You'll Love This Recipe
Rich and hearty filling bursting with flavor
Vibrant bell peppers make for a stunning presentation
Easy to customize with your favorite ingredients
Perfect for a cozy family dinner or meal prep

Choosing the Right Peppers

When selecting bell peppers for this recipe, look for firm, glossy peppers without any soft spots or blemishes. The color is a matter of preference; red, yellow, or green bell peppers all work well, but red and yellow tend to be sweeter. Aim for larger peppers, as they will hold more filling, and ensure the tops are flat and even to allow for a steady placement in the baking dish.

If you want to experiment with flavors, consider using poblano or Anaheim peppers. These varieties introduce a mild heat without overwhelming the dish. Keep in mind that the cooking time may slightly vary, so check for tenderness accordingly. Either way, the peppers should maintain their vibrant color and structure while allowing the savory filling to shine.

Ingredient Versatility

This recipe is incredibly versatile, allowing you to customize the filling to suit your tastes. Swap ground beef for ground turkey or chicken for a leaner option or try crumbled tofu or lentils for a vegetarian twist. If you're short on rice, quinoa or couscous can work just as well, providing a nice texture that complements the other ingredients.

Experimenting with mushrooms can also elevate the flavor profile. Consider using a mix of button, shiitake, and portobello mushrooms for a diverse taste and texture experience. Just be sure to finely chop them to mix well with the other filling ingredients, ensuring even distribution of flavors in every bite.

Make-Ahead and Storage Tips

To save time during busy weeknights, prepare the stuffed peppers in advance. Once filled, tightly cover them with plastic wrap and store them in the refrigerator for up to 24 hours before baking. You can also freeze the unbaked peppers for up to three months. Just make sure they are well-wrapped to prevent freezer burn. When ready to cook, there's no need to thaw—just add an additional 10-15 minutes to your baking time.

Leftover stuffed peppers can be stored in an airtight container in the fridge for 3-4 days. They reheat well in the microwave or can be returned to the oven at 350°F (175°C) for 15-20 minutes until heated through. These make an excellent lunch option, packed with protein and veggies, ensuring you enjoy flavorful meals even on the go.

Ingredients

Stuffed Peppers

4 large bell peppers (any color)
1 pound ground beef
1 cup chopped mushrooms
1 cup cooked rice
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
1 tablespoon olive oil

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly coat the exteriors with olive oil and place them in a baking dish.

Cook the Filling

In a large skillet, heat olive oil over medium heat. Add the onions and cook until translucent. Stir in garlic, mushrooms, and ground beef; cook until the beef is browned. Add cooked rice, Italian seasoning, paprika, salt, and pepper, mixing well. If using cheese, reserve some for topping.

Stuff the Peppers

Fill each pepper generously with the beef and mushroom mixture. Top with the remaining cheese, if desired.

Bake

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is melted.

Serve

Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Beefy Mushroom Stuffed Peppers!

Pro Tips

For added flavor, try using different types of cheese or adding spices like cumin and chili powder for a Mexican twist!

Serving Suggestions

These Beefy Mushroom Stuffed Peppers can stand alone as a hearty meal, but pairing them with sides can enhance your dining experience. A fresh salad with a tangy vinaigrette can provide a refreshing contrast to the rich filling. You might also serve them alongside garlic bread or quinoa to soak up any delicious juices that leak during baking.

For an extra touch of gourmet, drizzle homemade pesto or a balsamic glaze over the stuffed peppers just before serving. This adds a splash of color and an additional layer of flavor that elevates the dish. Garnishing with freshly chopped herbs like parsley or basil can also brighten the plate and add a hint of freshness.

Troubleshooting Common Issues

If your stuffed peppers turn out soggy, it may be due to excess moisture in the filling. Always ensure that the mushrooms are well-cooked and if using cooked rice, try to drain it adequately before mixing. Avoid overfilling the peppers as they should have enough space to steam without spilling over.

If you find the filling is too dry, consider adding a splash of beef broth or crushed tomatoes to the mixture prior to stuffing. This can help bind the ingredients together, making the filling more cohesive and flavorful. Conversely, if you prefer a less rich taste, opt for low-fat cheese or omit it entirely for a lighter option.

Scaling the Recipe

If you plan to prepare a larger batch for a gathering, you can easily scale this recipe. Simply double or triple the ingredients, ensuring you have enough peppers on hand. Use a large skillet for cooking the filling since the volume will increase, and be prepared to bake the stuffed peppers in batches or use multiple baking dishes to accommodate them all.

When scaling, keep in mind that cooking times may slightly increase. Always check the peppers for tenderness and ensure the filling is heated through to 165°F (74°C). Planning ahead will guarantee that all your stuffed peppers are deliciously satisfying and warm for everyone at the table.

Questions About Recipes

→ Can I use different types of meat?

Absolutely! Ground turkey or chicken can be substituted for a lighter option.

→ Can I prepare these ahead of time?

Yes, you can assemble the peppers a day in advance and store them in the refrigerator before baking.

→ What can I serve with stuffed peppers?

These peppers pair beautifully with a fresh salad or garlic bread for a complete meal.

→ Can I freeze stuffed peppers?

Yes, they freeze well! Just make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing.