Description
Savor the comforting blend of savory beef, creamy sauce, and vibrant bell peppers in this delightful stuffed pepper dish—perfect for a cozy family dinner or entertaining guests.
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 8 oz fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup low-sodium beef broth
- 1 tbsp Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish with nonstick cooking spray.
- Cut the tops off each bell pepper and remove the seeds. Trim the bottoms if necessary to ensure they stand upright.
- In a large skillet over medium heat, brown the ground beef until fully cooked.
- Add chopped onions and minced garlic; sauté for about three minutes until fragrant.
- Stir in sliced mushrooms and cook until tender.
- Mix in beef broth and Dijon mustard; bring to a simmer.
- Remove from heat and stir in sour cream until well combined.
- Generously fill each bell pepper with the beef stroganoff mixture.
- Place stuffed peppers upright in the baking dish, cover with foil, and bake for 25 minutes.
- Remove foil and bake for an additional 5 minutes until tops are lightly browned.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg